By Kathryn Washburn Breighner
Yes, clafouti which is pronounced cla foo' tee. Translation: yum! I first discovered clatoutis about 10 years ago and the first one I made was with fresh peaches. A clafouti is a custard like dessert dish with just enough flour added to give it different texture than custard.
You can use any kind of fruit with a clafouti but we have fresh blueberries right now so I used them in this dessert last night. We love any kind of clafoutis. They are meant to be served right out of the oven as the mixture rises a bit. But once it cools and falls a bit, stick it in the fridge for a completely different version the next day as a cold dessert.
The hot version is somewhat light while the cold version is thicker, more custard like. I don't have a preference; I love them both. And a clafouti is not just for dessert. They can be for breakfast which is how I had it today--fruit, milk, eggs--breakfast!
The total hands-on time for a clafouti is about 10 minutes, less if an easy to use fruit like blueberries are used, a bit more if you have to peel and slice peaches, or pit fresh tart cherries (which are in season right now in Michigan!).
Blueberry Clafouti
3 cups blueberries--enough to create a single layer of fruit on the bottom of a greased 9" baking pan
4 eggs
3/4 c sugar
1 c milk
1 1/2 t vanilla
1 t grated lemon peel (I used the dried version from Penzey's)
3/4 flour
powdered sugar for dusting
Beat the eggs until well blended then add the sugar and beat until light and frothy. Mix in milk, vanilla, and lemon peel. Then add flour and beat until smooth.
Place the fruit in a greased 9" pan. Pour the batter over the fruit. Bake at 350 degrees F for 40-45 minutes until the top is browned and the dessert begins to pull away from the edge of the pan. Dust with powdered sugar and enjoy!
Sunday, July 26, 2009
Saturday, July 25, 2009
Beet Risotto
By Kathryn Washburn Breighner
The farmer's markets are the place to find small beets with the attached beet greens this time of year--although I went out to my garden to harvest them. Small beets, those around 2" in diameter, are incredibly tender and sweet. This risotto dish turns a brilliant red color and is stunning on the plate. We had it tonight with fresh lake trout (the fish just appeared in our backyard--in a cooler--this week) and it was a tremendous meal.
Roast at 350 degrees F for 30-40 min. in aluminum foil:
8 2-inch beets (or whatever size you have!), with 1" of stem attached, saving remaining greens, beets unpeeled
4 cloves of garlic
3 sprigs of thyme
Once the beets are out of the oven, cool, peel, and dice. Toss in a bowl with the roasted garlic (squeeze the soften garlic cloves out of the peel into the beets).
2 T olive oil
3 green onions, sliced
1 c arborio rice
3 c chicken stock
In olive oil, saute green onions. Add arborio rice, saute quickly until golden brown. In 1/2 c increments, add chicken stock, stirring, cooking over medium heat, for about 25 min until the rice is softened.
Beet greens, wash, cut into 1 x 3" strips
1 T olive oil
1/4 grated parmesan cheese
salt and pepper to taste
1/2 t balsamic vinegar
Saute beet greens in olive oil, stirring constantly, until the greens are wilted.
To the cooked rice, now called risotto, add the diced beets, sauteed greens, salt, pepper, balsamic vinegar and grated parmesan cheese. Cover and let rest for 2-3 minutes to let cheese melt.
Serve this dish and I guarantee you that people who think they don't love beets will devour it!
The farmer's markets are the place to find small beets with the attached beet greens this time of year--although I went out to my garden to harvest them. Small beets, those around 2" in diameter, are incredibly tender and sweet. This risotto dish turns a brilliant red color and is stunning on the plate. We had it tonight with fresh lake trout (the fish just appeared in our backyard--in a cooler--this week) and it was a tremendous meal.
Roast at 350 degrees F for 30-40 min. in aluminum foil:
8 2-inch beets (or whatever size you have!), with 1" of stem attached, saving remaining greens, beets unpeeled
4 cloves of garlic
3 sprigs of thyme
Once the beets are out of the oven, cool, peel, and dice. Toss in a bowl with the roasted garlic (squeeze the soften garlic cloves out of the peel into the beets).
2 T olive oil
3 green onions, sliced
1 c arborio rice
3 c chicken stock
In olive oil, saute green onions. Add arborio rice, saute quickly until golden brown. In 1/2 c increments, add chicken stock, stirring, cooking over medium heat, for about 25 min until the rice is softened.
Beet greens, wash, cut into 1 x 3" strips
1 T olive oil
1/4 grated parmesan cheese
salt and pepper to taste
1/2 t balsamic vinegar
Saute beet greens in olive oil, stirring constantly, until the greens are wilted.
To the cooked rice, now called risotto, add the diced beets, sauteed greens, salt, pepper, balsamic vinegar and grated parmesan cheese. Cover and let rest for 2-3 minutes to let cheese melt.
Serve this dish and I guarantee you that people who think they don't love beets will devour it!
Friday, July 24, 2009
Mango Salad
By Kathryn Washburn Breighner
We went to a potluck dinner last night and on my kitchen counter were the last of a large quantity of mangoes sent to me by David for my birthday. So guess what I used in my potluck dish? Mangoes! My mango salad was a huge hit and not the normal northern Michigan salad--but then who has lots of mangoes in northern Michigan? I do!
I created this based on what I had in the kitchen so here's how it went together:
3 large mangoes, peeled, diced
3 medium sized green onions, chopped--pulled from my garden, one green, one yellow, one red
3 T fresh cilantro, chopped
1 hot pepper, your choice, I used jalapeno, diced
1 small green pepper, diced
1 small red pepper, diced
3 T olive oil
1 1/2 T lime juice
salt and pepper
We went to a potluck dinner last night and on my kitchen counter were the last of a large quantity of mangoes sent to me by David for my birthday. So guess what I used in my potluck dish? Mangoes! My mango salad was a huge hit and not the normal northern Michigan salad--but then who has lots of mangoes in northern Michigan? I do!
I created this based on what I had in the kitchen so here's how it went together:
3 large mangoes, peeled, diced
3 medium sized green onions, chopped--pulled from my garden, one green, one yellow, one red
3 T fresh cilantro, chopped
1 hot pepper, your choice, I used jalapeno, diced
1 small green pepper, diced
1 small red pepper, diced
3 T olive oil
1 1/2 T lime juice
salt and pepper
Wednesday, July 22, 2009
Stir Fried Bok Choy
By Kathryn Washburn Breighner
I have bok choy and green onions in the garden right now so I put them together into a tasty dish. Ginger is something I usually have in my refrigerator. I love the combination of the smell and slight heat as well as the almost sweet taste it adds to foods.
8 cups chopped bok choy
4 green onions, minced, greens included
1 T ginger, minced
2 T olive oil
I used about 8 cups of bok choy and since it is really new, fresh bok choy, I have mostly the leafy parts and not much of the stalks. I trimmed the huge leaves into strips about 1" wide and 6-8" long and chopped the stalks separately.
Saute the ginger in the olive oil for about a minute. Add to it the stalks and green onions and quickly stir for another minute and then add the greens. Stir fry until all the greens begin to soften, 3-4 minutes.
Then add:
2T soy sauce
1 1/2 t sugar
salt, pepper, and a dash of cayenne pepper
Stir another minute and then add 3-4 T of water, cover, and cook for another 2-3 minutes until all the liquid is cooked off. Add 1 1/2 t of sesame oil and toss before serving.
I have bok choy and green onions in the garden right now so I put them together into a tasty dish. Ginger is something I usually have in my refrigerator. I love the combination of the smell and slight heat as well as the almost sweet taste it adds to foods.
8 cups chopped bok choy
4 green onions, minced, greens included
1 T ginger, minced
2 T olive oil
I used about 8 cups of bok choy and since it is really new, fresh bok choy, I have mostly the leafy parts and not much of the stalks. I trimmed the huge leaves into strips about 1" wide and 6-8" long and chopped the stalks separately.
Saute the ginger in the olive oil for about a minute. Add to it the stalks and green onions and quickly stir for another minute and then add the greens. Stir fry until all the greens begin to soften, 3-4 minutes.
Then add:
2T soy sauce
1 1/2 t sugar
salt, pepper, and a dash of cayenne pepper
Stir another minute and then add 3-4 T of water, cover, and cook for another 2-3 minutes until all the liquid is cooked off. Add 1 1/2 t of sesame oil and toss before serving.
Wednesday, July 1, 2009
Pea Pods and Fresh Corn
By Perry Washburn
I created this specifically for the Des Moines Register's new EAT! publication. Now is the time of year you can get fresh, high quality pea pods and fresh corn.
2 cups fresh corn, cut off the ears
2 Tbs butter
1 Tbs olive oil
2 cups pea pods, trimmed and cut on an angle (for fun and presentation)
1/2 cup red bell pepper cut in 1-inch strips
2 Tbs fresh chives, chopped
2 Tbs sliced almonds (much preferred over slivered)
2 Tbs green onions, chopped
Salt and pepper to taste
In a large skillet or wok melt the butter and add the oil. Over medium high heat, brown the corn in the butter and oil, turning occasionally, about 5 minutes. Add the pea pods, bell pepper and chives. Fry, turning frequently, for 2-3 minutes more, until pea pods are bright green. Add salt and pepper. Remove to platter and sprinkle with green onions and then almonds. Serves 6.
Photo in my kitchen by Vickie Ashwill for Eat!
Sunday, June 28, 2009
Homemade Ricotta Cheese
By Kathryn Washburn Breighner
It's strawberry season in Northern Michigan and one of my favorite, and simple, desserts is fresh strawberries on top of ricotta cream. Ricotta cream is 2 c ricotta blended with 3/4 c powdered sugar and 1 t vanilla. It is oh, so tasty. And even better with homemade ricotta which is what I did today. It's so easy, so good and much less expensive than purchased ricotta.
To begin, put a large saucepan in the freezer for about 5 min. Chilling the pan keeps the milk from scalding. To the chilled pan, add 1 gallon milk and 1/4 t salt. Stir occasionally to keep from sticking and simmer until the milk reaches 180-185 degrees F or until steam rises from the milk and it just begins to bubble.
Remove the pan from the stove and add 1/3 c of white vinegar and stir for one minute. Immediately, curds will begin to form. If you've never seen curds and whey, you will as soon as you add the vinegar!
Cover the pan with a dish towel (this lets it air while keeping it covered) and let it sit for at least 2 hours.
Line a colander with dampened cheesecloth and using a slotted spoon, remove the curds from the pan into the colander. Let this drain (I just put the colander in the sink) for another 2 hours.
Gently squeeze the remaining whey out of the mixture by gathering the cheesecloth together. That's it!
One gallon milk, which today costs about $3, will make a quart of ricotta cheese. In my grocery store, 16 oz of ricotta is about $5 so with this recipe, you will make the about $10 worth with only about $3 in cost. Total time of actual effort is about 10 minutes. And worth it!
It's strawberry season in Northern Michigan and one of my favorite, and simple, desserts is fresh strawberries on top of ricotta cream. Ricotta cream is 2 c ricotta blended with 3/4 c powdered sugar and 1 t vanilla. It is oh, so tasty. And even better with homemade ricotta which is what I did today. It's so easy, so good and much less expensive than purchased ricotta.
To begin, put a large saucepan in the freezer for about 5 min. Chilling the pan keeps the milk from scalding. To the chilled pan, add 1 gallon milk and 1/4 t salt. Stir occasionally to keep from sticking and simmer until the milk reaches 180-185 degrees F or until steam rises from the milk and it just begins to bubble.
Remove the pan from the stove and add 1/3 c of white vinegar and stir for one minute. Immediately, curds will begin to form. If you've never seen curds and whey, you will as soon as you add the vinegar!
Cover the pan with a dish towel (this lets it air while keeping it covered) and let it sit for at least 2 hours.
Line a colander with dampened cheesecloth and using a slotted spoon, remove the curds from the pan into the colander. Let this drain (I just put the colander in the sink) for another 2 hours.
Gently squeeze the remaining whey out of the mixture by gathering the cheesecloth together. That's it!
One gallon milk, which today costs about $3, will make a quart of ricotta cheese. In my grocery store, 16 oz of ricotta is about $5 so with this recipe, you will make the about $10 worth with only about $3 in cost. Total time of actual effort is about 10 minutes. And worth it!
Monday, June 22, 2009
Grilled Kielbasa, Green Peppers & Onions--A Mixed Grill
By Kathryn Washburn Breighner
I love this simple 'supper' dish (my Indiana is showing)! When our Serbian 'son' lived with us, he loved this dish and once we visited Serbia, we realized why: it is very similar to mixed grill dishes in Serbia.
Kielbasa is a favorite of mine for this recipe although I can use other sausages with this like Smoked Polish Sausage. I use a grill basket on the grill during grilling season and a cast iron skillet on the cook top during the cold weather months.
For 2 of us, we use:
1 lb kielbasa cut into 2" chunks
1 large green pepper cut into 2" chunks
1 med sweet onion cut into 2" chunks
Toss with 3 T olive oil, salt and pepper and a splash of cayenne and grill, stirring frequently, until the sausage is brown and the veggies soft, about 15 minutes.
One variation: add a handful or two of cubed (large cubes) of potatoes but put the potatoes on first for about 5 min (making sure they are coated with olive oil so they don't stick) and then add the remaining ingredients.
Serve with a hot mustard and you've got dinner!
I love this simple 'supper' dish (my Indiana is showing)! When our Serbian 'son' lived with us, he loved this dish and once we visited Serbia, we realized why: it is very similar to mixed grill dishes in Serbia.
Kielbasa is a favorite of mine for this recipe although I can use other sausages with this like Smoked Polish Sausage. I use a grill basket on the grill during grilling season and a cast iron skillet on the cook top during the cold weather months.
For 2 of us, we use:
1 lb kielbasa cut into 2" chunks
1 large green pepper cut into 2" chunks
1 med sweet onion cut into 2" chunks
Toss with 3 T olive oil, salt and pepper and a splash of cayenne and grill, stirring frequently, until the sausage is brown and the veggies soft, about 15 minutes.
One variation: add a handful or two of cubed (large cubes) of potatoes but put the potatoes on first for about 5 min (making sure they are coated with olive oil so they don't stick) and then add the remaining ingredients.
Serve with a hot mustard and you've got dinner!
Sunday, June 21, 2009
Scones
By Kathryn Washburn Breighner
Fresh strawberries are in season in Michigan and for today's Father's Day dessert, I made scones and topped with the strawberries that had been mixed with a bit of sugar, slightly crushed to bring out the juices and chilled.
These scones are simple and one of my favorites for topping with fresh fruit as well as cooked fruit like sauteed apples. I've been making these scones for more than 30 years and every time I bake them, I'm reminded of how easy a recipe it is to bake and how flavorful the scones are.
Preheat over to 425 degrees F.
2 c flour
1 T sugar
3 t baking powder
1/2 t salt
1 T grated orange peel
1/3 c butter, chilled, cut into small pieces
1 egg beaten
1/2 c milk
Mix dry ingredients including orange peel. If you don't have orange peel, leave it out. It's not critical but adds a nice flavor. I used Penzey's dried peel that I soak in a bit of milk.
Cut in the butter with a fork or pastry blender until the mixture resembles a coarse meal. Add the beaten egg and milk and blend until the mixture just pulls together. If it is still dry, add 1 T of milk at a time until it just comes together.
Flour a cutting or pastry board. Turn the dough onto the board and knead--pull the top of the dough over the to bottom of the dough and press with the heel of your hand--8-10 times until the dough is somewhat smooth.
Roll out using a rolling pin to 1/2" thickness. Don't overwork this dough. Roll out quickly. Cut into rounds: I use a 1/2 pint canning jar dipped in flour. Place on a greased cookie sheet(I use a silpat baking sheet on top of my cookie sheet). Brush with milk and top with sugar.
Bake 12-15 minutes until golden brown.
To serve with strawberries, either slice in half or break into small pieces and then top with the fruit and fruit juices.
Store the remaining scones in an air tight container. Great with fresh strawberry jam! This makes 12 scones.
Fresh strawberries are in season in Michigan and for today's Father's Day dessert, I made scones and topped with the strawberries that had been mixed with a bit of sugar, slightly crushed to bring out the juices and chilled.
These scones are simple and one of my favorites for topping with fresh fruit as well as cooked fruit like sauteed apples. I've been making these scones for more than 30 years and every time I bake them, I'm reminded of how easy a recipe it is to bake and how flavorful the scones are.
Preheat over to 425 degrees F.
2 c flour
1 T sugar
3 t baking powder
1/2 t salt
1 T grated orange peel
1/3 c butter, chilled, cut into small pieces
1 egg beaten
1/2 c milk
Mix dry ingredients including orange peel. If you don't have orange peel, leave it out. It's not critical but adds a nice flavor. I used Penzey's dried peel that I soak in a bit of milk.
Cut in the butter with a fork or pastry blender until the mixture resembles a coarse meal. Add the beaten egg and milk and blend until the mixture just pulls together. If it is still dry, add 1 T of milk at a time until it just comes together.
Flour a cutting or pastry board. Turn the dough onto the board and knead--pull the top of the dough over the to bottom of the dough and press with the heel of your hand--8-10 times until the dough is somewhat smooth.
Roll out using a rolling pin to 1/2" thickness. Don't overwork this dough. Roll out quickly. Cut into rounds: I use a 1/2 pint canning jar dipped in flour. Place on a greased cookie sheet(I use a silpat baking sheet on top of my cookie sheet). Brush with milk and top with sugar.
Bake 12-15 minutes until golden brown.
To serve with strawberries, either slice in half or break into small pieces and then top with the fruit and fruit juices.
Store the remaining scones in an air tight container. Great with fresh strawberry jam! This makes 12 scones.
Saturday, May 30, 2009
Wild Ramps
by Kathryn Washburn Breighner
When I commented to Perry that we had done a version of one of his pizzas with wild ramps, he had to look up ramps to find out what I was using. Wild ramps are like a wild leek only smaller, with flatter leaves, and with a garlic taste. They are rampant in the woods--rampant ramps that would be--and with our long, cool, spring (freeze warning tonight and it's almost June), the ramps are just waiting for the picking. Ramps can be found as far south as Mississippi and as far west as Iowa.
Marty came back from the woods with a bag full of morels and a bag of ramps. Not a bad hike! Like an onion, ramps can be pulled from the soil. Last weekend, he brought home about 10 pounds of them. They are not the easiest to clean. When done, we had a huge stack of them and decided to pickle them. After a few hours of work, we had 18 gorgeous jars of pickled ramps on the counter.
This was the earliest canning adventure we've done. We are avid canners and in late summer and fall, we process hundreds of jars of various vegetable products.
I did two versions: one spicy and one dilly. These are the perfect cocktail accompaniment. We have been using the fresh ramps in risotto, sauteed with asparagus, on pizza, and in an amazing cheese grits dish with the morels.
For both canned versions, the ramps should be blanched for 30 seconds and then dropped ice water.
Dilled Wild Ramps
This makes 7 pints. Bring to a simmer:
5 c vinegar
5 c water
1/2 c salt
In the bottom of a pint canning jar, add:
1/4 t cayenne
1/4 t dill weed
1 clove garlic
Fill the jar tightly with the ramps, top with the liquid leaving 1/2" at the top of the jar. Process in a hot water bath for 15 min.
Spicy Pickled Ramps
This makes 9 pints. Bring to a simmer:
4 c white vinegar
4 c sugar
4 c water
3 T salt
To each pint jar, add:
1/2 t mustard seeds
1/2 t coriander seeds
1 t fennel seeds
1 t peppercorns
Pack the jars tightly with ramps. Top with the liquid leaving 1/2" of space at the top, process in a water bath for 15 min.
Friday, May 15, 2009
Pizza Night with Perry
By Perry Washburn
My pizza books have arrived!
Pizza Night with Perry....24 recipes and 22 cooking class secrets in one little book
From the promo material:
"This amazing little pizza book is full of recipes and tips that will surprise and amaze your Pizza Night guests. Unique taste combinations include: Blueberry Portobello, Apple Prosciutto, Green Bean and Goat Cheese, Salmon Mango Rosemary and Perry's signature Maque Choux with Fresh Corn and Andouille Sausage. Born from creating countless Pizza Nights and teaching dozens of cooking classes, Perry brings you savory doughs, tangy and unusual sauces and unexpected toppings. This little book is a gem!"
Price $20 each. If you are out of town, I will ship them for free. If you are near me, I will give you $5 off your next cooking class.
Contact me: foodisfun@mchsi.com, or perry@perrywashburn.com.
You can send me a check (940 Brentwood Circle, Waukee, IA, 50263), or pay through PayPal:
https://tinyurl.com/oa2blc
Wednesday, May 13, 2009
Candied Carrots
by Kathryn Washburn Breighner
This is a dish that I served at Thanksgiving to rave reviews and Jordan has now called home 3 times for the recipe so it's time to blog it:
2 c carrots cut into 1" pieces (or be daring and use sweet potatoes or a blend of both)
Place the carrots in a well seasoned cast iron skillet, toss with:
2 T olive oil
salt, and pepper
Bake in a 350 degree F oven for 25-30 min.
While the carrots (or orange root vegetables) are baking, make a sauce:
2 T butter
2 T orange zest
1/4 c orange juice
1 1/2 T brown sugar
1 1/2 t cumin
1 t ground cinnamon
Melt the butter, once it begins to brown add the remaining ingredients and cook for 2 min. until slightly thickened. When the carrots are done, toss with the sauce and serve.
This is a dish that I served at Thanksgiving to rave reviews and Jordan has now called home 3 times for the recipe so it's time to blog it:
2 c carrots cut into 1" pieces (or be daring and use sweet potatoes or a blend of both)
Place the carrots in a well seasoned cast iron skillet, toss with:
2 T olive oil
salt, and pepper
Bake in a 350 degree F oven for 25-30 min.
While the carrots (or orange root vegetables) are baking, make a sauce:
2 T butter
2 T orange zest
1/4 c orange juice
1 1/2 T brown sugar
1 1/2 t cumin
1 t ground cinnamon
Melt the butter, once it begins to brown add the remaining ingredients and cook for 2 min. until slightly thickened. When the carrots are done, toss with the sauce and serve.
Sunday, May 10, 2009
Potato Kielbasa Gratin
By Kathryn Washburn Breighner
This is today's clean-out-the-fridge dish. Some friends stopped by just as it came out of the oven and it was a hit. Kind of like a frittata, but topped and finished differently.
Saute in a seasoned iron skillet for about 5 minutes:
1 med onion, chopped
1 clove garlic, minced
3 med potatoes, diced
Add and then saute another 5 minutes:
1/2 lb diced kielbasa
Mix together:
4 eggs
1 c milk
1/4 t cayenne
1 t sweet paprika
2 T diced chives
salt and pepper to taste
Pour the mix over the eggs. Top with seasoned bread crumbs and 1 1/2 c grated cheddar cheese.
Bake in a 350 degree F oven until the top is browned and bubbly, 15-20 minutes.
This is today's clean-out-the-fridge dish. Some friends stopped by just as it came out of the oven and it was a hit. Kind of like a frittata, but topped and finished differently.
Saute in a seasoned iron skillet for about 5 minutes:
1 med onion, chopped
1 clove garlic, minced
3 med potatoes, diced
Add and then saute another 5 minutes:
1/2 lb diced kielbasa
Mix together:
4 eggs
1 c milk
1/4 t cayenne
1 t sweet paprika
2 T diced chives
salt and pepper to taste
Pour the mix over the eggs. Top with seasoned bread crumbs and 1 1/2 c grated cheddar cheese.
Bake in a 350 degree F oven until the top is browned and bubbly, 15-20 minutes.
Saturday, May 9, 2009
Red Bean & Kielbasa Soup
By Kathryn Washburn Breighner
This soup is super easy and a real winner. This has been a favorite in our house for years and has great flavor while being a snap to make.
1 med onion, chopped
2 T olive oil
1/2 lb kielbasa, diced
1 garlic clove, minced
2 cans red kidney beans, drained and rinsed
3 c chicken stock
1 T cumin
1/4 cayenne
salt pepper
Saute the onion in olive oil for 5 minutes; add the kielbasa and cumin and continuing cooking until the onion is translucent.
Puree the beans in a food processor. Add 1 1/2 c chicken stock to the food processor and process until smooth. Add the puree to the saucepan with the onions and kielbasa along with the remaining 1 1/2 c chicken stock, cayenne, salt and pepper to taste. Simmer for 10 minutes.
This makes about 4 cups of soup so double if you have a crowd to feed.
That's it!
This soup is super easy and a real winner. This has been a favorite in our house for years and has great flavor while being a snap to make.
1 med onion, chopped
2 T olive oil
1/2 lb kielbasa, diced
1 garlic clove, minced
2 cans red kidney beans, drained and rinsed
3 c chicken stock
1 T cumin
1/4 cayenne
salt pepper
Saute the onion in olive oil for 5 minutes; add the kielbasa and cumin and continuing cooking until the onion is translucent.
Puree the beans in a food processor. Add 1 1/2 c chicken stock to the food processor and process until smooth. Add the puree to the saucepan with the onions and kielbasa along with the remaining 1 1/2 c chicken stock, cayenne, salt and pepper to taste. Simmer for 10 minutes.
This makes about 4 cups of soup so double if you have a crowd to feed.
That's it!
Saturday, May 2, 2009
Cajun Red Beans & Rice
By Kathryn Washburn Breighner
We have several different version of Red Beans and Rice that we love and this is one of them. Each version is quite a bit different and each has their own unique tastes.
Marty went to the grocery store to get dried red kidney beans and all they had was a bag of organic, very expensive beans. But, oh, are they fabulous. This was something new for me: I didn't realize how different dried red kidney beans can be. We have brought home several different brands of red kidney beans from New Orleans and this Michigan brand tops them all.
This version came from Gourmet Magazine years ago and has been adapted to our tastes.
1/2 lb pound dried light red kidney beans--Honey Boy Bob's Michigan Organic--wow!
1/4 lb chopped salt pork or bacon on Canadian bacon or a mixture of these
1 c chopped onion
1/2 c chopped green pepper
2 garlic cloves, crushed
1/4 t dried oregano (I used 1 t fresh from my AeroGarden)
1/4 t dried thyme (ditto from above)
salt, pepper and cayenne to taste
15 oz tomato sauce
1/2 lb crumbled fresh pork sausage
1/2 c sliced scallions with greens
Combine beans and salt pork or bacon, cover with 2" of water, bring to a boil for 2 min., then turn off the heat, cover, and let sit for 1 hr.
Bring this mixture to a boil and then simmer for 45 minutes. Stir in onions, green peppers, garlic, spices and seasonings, and tomato sauce and simmer covered, stirring occasionally, for 45 minutes. Add hot water if it gets too dry.
Stir in the sausage and scallions, cover, simmer stirring occasionally, for 15-20 minutes or until beans are tender.
Serve on rice. One tip: double this recipe so you have lots of leftovers!
We have several different version of Red Beans and Rice that we love and this is one of them. Each version is quite a bit different and each has their own unique tastes.
Marty went to the grocery store to get dried red kidney beans and all they had was a bag of organic, very expensive beans. But, oh, are they fabulous. This was something new for me: I didn't realize how different dried red kidney beans can be. We have brought home several different brands of red kidney beans from New Orleans and this Michigan brand tops them all.
This version came from Gourmet Magazine years ago and has been adapted to our tastes.
1/2 lb pound dried light red kidney beans--Honey Boy Bob's Michigan Organic--wow!
1/4 lb chopped salt pork or bacon on Canadian bacon or a mixture of these
1 c chopped onion
1/2 c chopped green pepper
2 garlic cloves, crushed
1/4 t dried oregano (I used 1 t fresh from my AeroGarden)
1/4 t dried thyme (ditto from above)
salt, pepper and cayenne to taste
15 oz tomato sauce
1/2 lb crumbled fresh pork sausage
1/2 c sliced scallions with greens
Combine beans and salt pork or bacon, cover with 2" of water, bring to a boil for 2 min., then turn off the heat, cover, and let sit for 1 hr.
Bring this mixture to a boil and then simmer for 45 minutes. Stir in onions, green peppers, garlic, spices and seasonings, and tomato sauce and simmer covered, stirring occasionally, for 45 minutes. Add hot water if it gets too dry.
Stir in the sausage and scallions, cover, simmer stirring occasionally, for 15-20 minutes or until beans are tender.
Serve on rice. One tip: double this recipe so you have lots of leftovers!
Wednesday, April 29, 2009
Cumin-Lime-Chili Roasted Corn
By Dave Washburn
Jeezze I almost forgot this!
12 ears fresh sweet corn (coming up on the last of it here in sunny FL- right now getting some really excellent country gentleman) in the husk
2 sticks butter (I can't afford that expensive stuff Perry uses- regular salted butter is fine)2 T cumin
1 T chili powder1 t kosher salt
1 clove garlic smasheda few good grinds of pepper (use your fave)
juice of 2 limesPeel off the outer leaves of the husks on the corn. Be sure to leave enough to cover the ears. Carefully peel back the remaining husks and remove as much of the silk as you can. Fold back the husks. Soak in cold water overnight.
Melt the butter in a sauce pan- while melting add the cumin and chili powder- bring it up to a low simmer and cook 5 minutes. Remove from heat- add the other ingredients. Let cool to room temp.
Remove the corn from the water- place the corn on a big baking sheet- this is the messy part- peel back the husks again and brush the corn liberally with the butter mixture. Fold the husks back up. You can tie them up with butcher twine if you are a complete neat freak- I don't. Place them on a low grill 30-40 minutes turning frequently. If you like, you can cut off the stem end and the husks fall right off, or you can just pile them on a platter and watch all of your drunken friends cover themselves with burnt bits of husk and butter- really funny.
Tuesday, April 28, 2009
Fajitas!
by Dave Washburn
Cinco de Mayo is coming up and we have a big party planned (not the correct date- having it on the 9th, Saturday- come on down)- so I have my sombrero thinking cap on. I developed this recipe years ago after too many tasteless fajita fillings. Simple and fun. Make sure that you have dos dos equis ready for the cook.
2 lbs boneless skinless chicken breasts
2 lbs round steak
half cup olive oil
2 T cumin
2 T chili powder
2 cloves garlic (I prefer roasted) minced or smashed
1 t oregeno (mexican if you have it)
1 t thyme
zest and juice of 3 limes
1 t kosher salt
1 t cracked black
optional random hot sauce
8-10 green onions sliced
half bunch cilantro chopped
Slice the chicken and beef across the grain in half inch wide strips- place in separate bowls.
Whisk the remaining ingredients together- pour over the chicken and beef- stir to coat- cover with plastic wrap and chill four hours.
Toppings
3-4 green or red sweet peppers cleaned and sliced into half inch strips
2 large sweet onions sliced into half inch slices- separated into rings
Place in a large bowl, drizzle with olive oil, salt with kosher or sea salt add a grind of pepper.
Toss to coat.
Grill the chicken and beef over high heat- you are looking for medium rare- 2-3 minutes a side, if that.
In a grill pan, grill the veggies until slightly wilted and they have grill marks.
Serve with a big pile of warm flour tortillas and your fav condiments- sour cream, guacamole, pico de guya, salsa, whatever. Place everything on the table (meat on heated platters) and watch everyone go nuts. Refried beans and Mexican rice are excellent with this.
Cinco de Mayo is coming up and we have a big party planned (not the correct date- having it on the 9th, Saturday- come on down)- so I have my sombrero thinking cap on. I developed this recipe years ago after too many tasteless fajita fillings. Simple and fun. Make sure that you have dos dos equis ready for the cook.
2 lbs boneless skinless chicken breasts
2 lbs round steak
half cup olive oil
2 T cumin
2 T chili powder
2 cloves garlic (I prefer roasted) minced or smashed
1 t oregeno (mexican if you have it)
1 t thyme
zest and juice of 3 limes
1 t kosher salt
1 t cracked black
optional random hot sauce
8-10 green onions sliced
half bunch cilantro chopped
Slice the chicken and beef across the grain in half inch wide strips- place in separate bowls.
Whisk the remaining ingredients together- pour over the chicken and beef- stir to coat- cover with plastic wrap and chill four hours.
Toppings
3-4 green or red sweet peppers cleaned and sliced into half inch strips
2 large sweet onions sliced into half inch slices- separated into rings
Place in a large bowl, drizzle with olive oil, salt with kosher or sea salt add a grind of pepper.
Toss to coat.
Grill the chicken and beef over high heat- you are looking for medium rare- 2-3 minutes a side, if that.
In a grill pan, grill the veggies until slightly wilted and they have grill marks.
Serve with a big pile of warm flour tortillas and your fav condiments- sour cream, guacamole, pico de guya, salsa, whatever. Place everything on the table (meat on heated platters) and watch everyone go nuts. Refried beans and Mexican rice are excellent with this.
Sunday, April 26, 2009
Hummus!
By Kathryn Washburn Breighner
I really love hummus. Spread on crackers, rolled in a wrap with diced cucumber and tomato, spread on a thick bread and topped with sliced cucumbers and bean sprouts, I use it in a variety of ways.
But then there are those super market hummus containers, sometimes added with preservatives, and pricey. So since this spring weekend is anything but springlike weatherwise and I couldn't work outside, I decided to experiment with my first from scratch batch of hummus. And it's a winner!
Many hummus recipes call for cans of garbanzo beans. I instead used dried garbanzos and really started from scratch. While about a dollar for a 1/2 pound compared to $3-4 for two cans of prepared garbanzos, these required 90 minutes of simmering and thus, used energy to do so. But I didn't use the energy required to create the can itself so I guess, I did my part during Earth Week.
So to start presoak the garbanzo beans by either soaking in water over night or putting in a pan with 2" of water over the top of the beans, bring to a boil, boil 2 minutes, then cover, turn off the heat and let them sit for an hour. Drain, cover again with 4" of water, simmer over medium heat for about 60 minutes and then 30 minutes over low heat. The skins will be separating from the beans and they will pierce easily with a knife. Drain the beans, saving the liquid, and put into a food processor.
For seasoning:
1/2 c tahini
4 T fresh lemon juice
3 T olive oil
salt and pepper
And that's a basic hummus. But I spiced it up with:
2 T sweet paprika
2 t hot paprika
1 t garlic powder
Blend in the the food processor until the desired consistency. Add drained bean water if it is too dry. I like mine very thick.
This makes 2 cups so have a plan for how to use it!
I really love hummus. Spread on crackers, rolled in a wrap with diced cucumber and tomato, spread on a thick bread and topped with sliced cucumbers and bean sprouts, I use it in a variety of ways.
But then there are those super market hummus containers, sometimes added with preservatives, and pricey. So since this spring weekend is anything but springlike weatherwise and I couldn't work outside, I decided to experiment with my first from scratch batch of hummus. And it's a winner!
Many hummus recipes call for cans of garbanzo beans. I instead used dried garbanzos and really started from scratch. While about a dollar for a 1/2 pound compared to $3-4 for two cans of prepared garbanzos, these required 90 minutes of simmering and thus, used energy to do so. But I didn't use the energy required to create the can itself so I guess, I did my part during Earth Week.
So to start presoak the garbanzo beans by either soaking in water over night or putting in a pan with 2" of water over the top of the beans, bring to a boil, boil 2 minutes, then cover, turn off the heat and let them sit for an hour. Drain, cover again with 4" of water, simmer over medium heat for about 60 minutes and then 30 minutes over low heat. The skins will be separating from the beans and they will pierce easily with a knife. Drain the beans, saving the liquid, and put into a food processor.
For seasoning:
1/2 c tahini
4 T fresh lemon juice
3 T olive oil
salt and pepper
And that's a basic hummus. But I spiced it up with:
2 T sweet paprika
2 t hot paprika
1 t garlic powder
Blend in the the food processor until the desired consistency. Add drained bean water if it is too dry. I like mine very thick.
This makes 2 cups so have a plan for how to use it!
Thursday, April 23, 2009
Sausage Potato Chowder
By Perry Washburn
On rainy and blustery Spring weekends, my crew looks for something warm, homey. We make lots of hearty gumbos and other types of soup. Our daughter Aida is a huge fan of all soups, but especially chowder. This is a great one, and I'm not sure what warmed me most, this wonderful dish or the smile on Aida's face after the first spoonful!
1/2 cup butter (Plugra is great!)
1/2 cup flour
2 cups chopped celery
1 cup chopped onion
2 cups red potatoes, small dice, with skins on
2 cups stock (homemade is MUCH better)
2 cups milk (or half & half)
1 pound mild smoked sausage (Emeril's apple)
1 tsp Cajun seasoning
Make a mild roux with the butter and flour. Add the butter to a large, heavy pot, and turn the heat up to medium-high. Don't add butter to a hot pot, or you will burn it. When the butter is melted and starting to foam, add the flour and cook, stirring constantly, just until it starts changing color, perhaps 3-5 minutes. Add the celery, onions and sausage, and cook until the veggies are starting to wilt. Deglaze the pot with the stock. Bring to a boil with the rest of the ingredients except the milk. Reduce heat to a simmer, and after it has settled down add the milk. Cook for 20-30 minutes, until the potatoes are done and the chowder is thickened and calling out to the hungry diners in other parts of the house. To make everyone really happy, make some biscuits!
On rainy and blustery Spring weekends, my crew looks for something warm, homey. We make lots of hearty gumbos and other types of soup. Our daughter Aida is a huge fan of all soups, but especially chowder. This is a great one, and I'm not sure what warmed me most, this wonderful dish or the smile on Aida's face after the first spoonful!
1/2 cup butter (Plugra is great!)
1/2 cup flour
2 cups chopped celery
1 cup chopped onion
2 cups red potatoes, small dice, with skins on
2 cups stock (homemade is MUCH better)
2 cups milk (or half & half)
1 pound mild smoked sausage (Emeril's apple)
1 tsp Cajun seasoning
Make a mild roux with the butter and flour. Add the butter to a large, heavy pot, and turn the heat up to medium-high. Don't add butter to a hot pot, or you will burn it. When the butter is melted and starting to foam, add the flour and cook, stirring constantly, just until it starts changing color, perhaps 3-5 minutes. Add the celery, onions and sausage, and cook until the veggies are starting to wilt. Deglaze the pot with the stock. Bring to a boil with the rest of the ingredients except the milk. Reduce heat to a simmer, and after it has settled down add the milk. Cook for 20-30 minutes, until the potatoes are done and the chowder is thickened and calling out to the hungry diners in other parts of the house. To make everyone really happy, make some biscuits!
Tuesday, April 14, 2009
Gene's Beans With Sorghum
by Dave Washburn
I've always been a fan of antique food cookery and this is probably the first recipe I learned. There are hundreds of variations on beans and I've incorporated sorghum into this one after a visit to the Smokies a few years ago. The original recipe calls for molasses, but quite a few people are not that fond of the bitter taste, and I found several recipes with sorghum (which is NOT molasses). Dead simple and I will assure you that halfway through the cooking time in a campground you will have a mob waiting.
1 lb. great northern or navy beans, rinsed, sorted and soaked overnight
2 12 oz pkgs salt pork, slashed to the rind at half inch intervals
half cup sorghum
2 tbs dry mustard
5-6 small onions peeled
2 tsp fresh ground pepper
water to cover
In a dutch oven place the salt pork in the bottom. Cover with the beans. Push in the onions around the salt pork. Pour in the sorghum. Sprinkle in the mustard and pepper. Add water to about one half inch above the beans. Place in a slow oven 300 degrees or over a low fire (or dutch oven- a few coals top and bottom) for about six hours. After six hours, taste for salt- you probably won't have to add any- if you do, dissolve a little in half cup of water. Check water level- you will probably have to add a little. Cook two more hours. If in the oven after another hour remove the lid to brown up a little. Serve with cornbread or campfire biscuits and a good salad. I've taken this to dozens of parties and always get a empty pot back.
I've always been a fan of antique food cookery and this is probably the first recipe I learned. There are hundreds of variations on beans and I've incorporated sorghum into this one after a visit to the Smokies a few years ago. The original recipe calls for molasses, but quite a few people are not that fond of the bitter taste, and I found several recipes with sorghum (which is NOT molasses). Dead simple and I will assure you that halfway through the cooking time in a campground you will have a mob waiting.
1 lb. great northern or navy beans, rinsed, sorted and soaked overnight
2 12 oz pkgs salt pork, slashed to the rind at half inch intervals
half cup sorghum
2 tbs dry mustard
5-6 small onions peeled
2 tsp fresh ground pepper
water to cover
In a dutch oven place the salt pork in the bottom. Cover with the beans. Push in the onions around the salt pork. Pour in the sorghum. Sprinkle in the mustard and pepper. Add water to about one half inch above the beans. Place in a slow oven 300 degrees or over a low fire (or dutch oven- a few coals top and bottom) for about six hours. After six hours, taste for salt- you probably won't have to add any- if you do, dissolve a little in half cup of water. Check water level- you will probably have to add a little. Cook two more hours. If in the oven after another hour remove the lid to brown up a little. Serve with cornbread or campfire biscuits and a good salad. I've taken this to dozens of parties and always get a empty pot back.
Sunday, April 5, 2009
Barley Pilaf
By Kathryn Washburn Breighner
I found this recipe in Gourmet in 1979 and have adapted it over the years. I don't know what caught my eye in barley; this isn't something we grew up on. I work to include whole grains into our meals and we started talking about barley since we're heading to Dad's next weekend and planning foods for him that are nutritious but don't spike his blood sugar. Barley fits the bill.
This is simple and outstanding!
1 onion, minced
1/4 c butter
1/2 lb sliced mushrooms
1 c pearl barley
1/2 t salt
1/2 t thyme
1/2 t oregano
1/4 t sage
3 c chicken stock
Saute the onion in butter over med. heat until translucent. Add mushrooms and saute for 3 min. Stir in barley and spices and saute for 3 min. Add stock. Bake, covered, at 350 degrees F for 55-60 minutes.
I found this recipe in Gourmet in 1979 and have adapted it over the years. I don't know what caught my eye in barley; this isn't something we grew up on. I work to include whole grains into our meals and we started talking about barley since we're heading to Dad's next weekend and planning foods for him that are nutritious but don't spike his blood sugar. Barley fits the bill.
This is simple and outstanding!
1 onion, minced
1/4 c butter
1/2 lb sliced mushrooms
1 c pearl barley
1/2 t salt
1/2 t thyme
1/2 t oregano
1/4 t sage
3 c chicken stock
Saute the onion in butter over med. heat until translucent. Add mushrooms and saute for 3 min. Stir in barley and spices and saute for 3 min. Add stock. Bake, covered, at 350 degrees F for 55-60 minutes.
Saturday, April 4, 2009
Aunt Dottie's Pot Pie Crust
By Kathryn Washburn Breighner
I recently visited our Aunt Dottie and she had read my post on Turkey Pot Pie. Many years ago, Dottie clipped this pot pie crust recipe out of a newspaper. She shared it with me and this week when using leftover roasted chicken to make a pot pie, I tried the crust. Very tasty and super easy.
Make the pot pie filling--chicken or turkey, potatoes, onions, carrots, celery, peas, whatever looks/tastes good. Then make this pie crust, roll out and place on top of the pie. I brought the pot pie filling to a simmer on top of the stove and then placed in an oven proof pan, topped with Dottie's crust and popped in the oven.
1 c flour
1 t baking powder
1 t salt
1/3 c shortening
1/4 c hot water
2 t lemon juice
1 egg yolk, slightly beaten,
Blend dry ingredients. Mix shortening, water, lemon juice, and 1/2 of egg yolk. Stir into flour mixture. Blend into ball and chill. Roll out, place on top of pot pie filling, brush with remaining egg yolk. Bake at 400 degrees F for 25-30 minutes.
Thanks, Dottie!
Here's the link for the previous Pot Pie Post:
www.threesiblingsinthekitchen.blogspot.com/search/label/Turkey
I recently visited our Aunt Dottie and she had read my post on Turkey Pot Pie. Many years ago, Dottie clipped this pot pie crust recipe out of a newspaper. She shared it with me and this week when using leftover roasted chicken to make a pot pie, I tried the crust. Very tasty and super easy.
Make the pot pie filling--chicken or turkey, potatoes, onions, carrots, celery, peas, whatever looks/tastes good. Then make this pie crust, roll out and place on top of the pie. I brought the pot pie filling to a simmer on top of the stove and then placed in an oven proof pan, topped with Dottie's crust and popped in the oven.
1 c flour
1 t baking powder
1 t salt
1/3 c shortening
1/4 c hot water
2 t lemon juice
1 egg yolk, slightly beaten,
Blend dry ingredients. Mix shortening, water, lemon juice, and 1/2 of egg yolk. Stir into flour mixture. Blend into ball and chill. Roll out, place on top of pot pie filling, brush with remaining egg yolk. Bake at 400 degrees F for 25-30 minutes.
Thanks, Dottie!
Here's the link for the previous Pot Pie Post:
www.threesiblingsinthekitchen.blogspot.com/search/label/Turkey
Tuesday, March 31, 2009
Super Simple Green Beans
By Kathryn Washburn Breighner
Because I grow green beans in my garden--tender, tiny, French beans that are incredible--I am fussy about buying big, possibly old 'fresh' green beans in the grocery store. They don't taste the same as the French beans picked from my garden 5 minutes before they were steamed.
But this recipe can make any big ole green bean taste wonderful as well as frozen beans (such as the beans I froze last summer from the garden!).
Saute 1 small, diced onion in 2 T olive oil.
When onions are translucent, add 1/2 c chicken stock and 1 t thyme. Season with pepper; add salt sparingly depending on seasoning in stock.
Cover the pan and simmer on low heat for 7-10 minutes.
Done!
Because I grow green beans in my garden--tender, tiny, French beans that are incredible--I am fussy about buying big, possibly old 'fresh' green beans in the grocery store. They don't taste the same as the French beans picked from my garden 5 minutes before they were steamed.
But this recipe can make any big ole green bean taste wonderful as well as frozen beans (such as the beans I froze last summer from the garden!).
Saute 1 small, diced onion in 2 T olive oil.
When onions are translucent, add 1/2 c chicken stock and 1 t thyme. Season with pepper; add salt sparingly depending on seasoning in stock.
Cover the pan and simmer on low heat for 7-10 minutes.
Done!
Sunday, March 29, 2009
Meyer Lemon Pudding--Wow
By Kathryn Washburn Breighner
Oh, is this yummy. Marty brought back some Meyer lemons from Palm Springs. These lemons are so incredible-a blend of lemons and oranges. And they are huge!
So I made a pudding and it's a winner:
3/4 c sugar
1/4 c cornstarch
2 1/2 c milk
3 large egg yolks, beaten
1/8 t salt
the zest of one Meyer lemon
1/2 c freshly squeezed Meyer lemon juice (from 1 lemon)
1T butter
Mix together the sugar and cornstarch and then wisk in 1/2 c milk until smooth. Let stand for 5 minutes. (You can zest and squeeze the lemon while this is standing). Wisk in remaining milk and then add egg yolks, zest, and salt.
Cook the mixture over medium heat, whisking constantly, until the pudding thickens, about 8-10 minutes. Remove from the heat and stir in the lemon juice and butter.
Pour through a strainer or steamer basket (I used a steamer basket) to remove zest from the pudding. Place a piece of plastic wrap on top of the pudding to keep a skin from forming. I cooled the pudding on the counter for about 15 min and then refrigerated. However, in that 15 min., I had to eat some of the pudding warm!
Mom used to serve us warm chocolate pudding on top of lady fingers. This pudding would be outstanding on lady fingers or drizzled over angel food cake. Tasty!
Oh, is this yummy. Marty brought back some Meyer lemons from Palm Springs. These lemons are so incredible-a blend of lemons and oranges. And they are huge!
So I made a pudding and it's a winner:
3/4 c sugar
1/4 c cornstarch
2 1/2 c milk
3 large egg yolks, beaten
1/8 t salt
the zest of one Meyer lemon
1/2 c freshly squeezed Meyer lemon juice (from 1 lemon)
1T butter
Mix together the sugar and cornstarch and then wisk in 1/2 c milk until smooth. Let stand for 5 minutes. (You can zest and squeeze the lemon while this is standing). Wisk in remaining milk and then add egg yolks, zest, and salt.
Cook the mixture over medium heat, whisking constantly, until the pudding thickens, about 8-10 minutes. Remove from the heat and stir in the lemon juice and butter.
Pour through a strainer or steamer basket (I used a steamer basket) to remove zest from the pudding. Place a piece of plastic wrap on top of the pudding to keep a skin from forming. I cooled the pudding on the counter for about 15 min and then refrigerated. However, in that 15 min., I had to eat some of the pudding warm!
Mom used to serve us warm chocolate pudding on top of lady fingers. This pudding would be outstanding on lady fingers or drizzled over angel food cake. Tasty!
Saturday, March 28, 2009
Creamy Date Rice Pudding
By Kathryn Washburn Breighner
This is an incredible rice pudding! The secret ingredient: date crystals. These are dried dates that are in small chunks that look somewhat like Grape Nuts. We stumbled upon date crystals years ago when visiting the Palm Springs, CA area. The Shields date crystals can be used in baked goods, the famous Shields date shake, in granola, blended with my home made yogurt, you name it.
We bought a cookbook in New Orleans on our honeymoon and over the years, I've adapted a rice pudding recipe from this cookbook to my own by adding the date crystals (and a few other tweaks). The date crystals dissolve into the pudding and add color, texture, and incredible taste to the twist I've put on rice pudding.
1 cup uncooked Jasmine rice (this rice makes a creamier pudding, but any white rice will do)
1 qt milk
4 T butter
3/4 c sugar
1 t vanilla extract
3/4 c date crystals (ok, you can substitute with other dried fruit but it won't be the same!)
5 eggs, beaten
1 t cinnamon
Combine rice and milk. Simmer over low heat until the rice is tender and has absorbed most of the milk. I like this rice pudding creamy so I take it off the heat when it still has quite a bit of milk remaining.
Add butter, sugar, vanilla, date crystals, vanilla, eggs, and 1/2 t cinnamon. Pour into greased 2 qt casserole. Sprinkle with remaining 1/2 t cinnamon. Bake at 350 degrees F for 20 minutes.
We love this both hot out of the oven and cold the next day. It never lasts long at our house!
Shields Date Crystals:
http://shieldsdates.com/index.php?main_page=product_info&cPath=8&products_id=2
Saturday, March 14, 2009
Yogurt--Homemade, Of Course
By Kathryn Washburn Breighner
Yes, I make my own yogurt. I can proudly say that I have not purchased yogurt in the 15 months since Nathaniel gave me a yogurt maker for Christmas. I make one-two batches a week. There is no comparison in taste between store bought yogurt and homemade. Homemade is so much better. And making yogurt is easy!
I love yogurt and eat it daily either alone or mixed with fruit or granola. Since I have been making yogurt, I also use it in dressings or toppings. I love the yogurt blended with tart cherry juice concentrate, almond extract and orange peel, maple syrup, honey and vanilla, or with fresh fruit.
And then there is the cost incentive: my yogurt maker turns out 8 small containers that would cost $6-7 in the store. I make it for less than $1.
My yogurt maker is by Donvier but you don't need a gizmo to make yogurt. A glass jar and a warm oven will do same thing.
To make yogurt, slowly warm, stirring occasionally, 1 qt. of milk to 180 degrees F. If you are using skim milk, add 1/2 c dried milk to help it thicken.
When the milk reaches 180 degrees F, turn it off and let it cool, stirring occasionally, to 110 degrees F. To 1/2 c of the warm milk, add 2 T plain yogurt. Ok, so you have to buy a container of plain yogurt to have a culture. (Or buy a powdered yogurt culture which comes with most yogurt makers). Someone gave me a pint of plain yogurt when they were cleaning out their fridge from their summer cottage and I poured it into ice cube trays, froze, popped them out and dropped into a freezer bag, and now each cube is enough for a batch of yogurt. After you make yogurt, you can use 2 T from that batch for the next 2 batches before it loses its' potency and needs to be replaced by a new culture.
Pour the blended milk and yogurt back into the rest of the milk and stir. I then pour this into the yogurt cups, set the timer for 12 hrs. (I like it thick) and that's it.
Oven method: pour the mix into a glass jar or bowl. If you have a gas oven, just put the covered jar or bowl in the oven and the pilot light will keep the milk at a constant temperature. 8-10 hours later, you have yogurt. For an electric oven, turn the oven on until it just begins to warm up and then shut it off. Ideally, you'd want it at 110 degrees F but most oven thermostats don't go that low. Put the glass jar or glass bowl of covered yogurt in the oven and let it sit 8-10 hours. Keep the oven light on if you have an electric oven; this adds a bit more warmth.
Microwave method: pour the mix into a glass jar or bowl. Cover. Wrap in a dish towel. Place in the microwave and heat for 30 seconds every 30-45 minutes for 4 hours. Set a timer to remind you to do this every 30-45 min (I give this advice having let too much time go by). This keeps the milk at about 110 degrees.
Greek yogurt is pricey and mine is excellent at a fraction of the price. To make Greek style yogurt, pour a quantity of yogurt into a cheese cloth-linked strainer, set the strainer over a bowl or pan and place in the refrigerator over night. The next am, the cheese cloth will contain the very thick Greek style yogurt and the bowl or pan will contain the drained whey. If you want 2/3 c of Greek yogurt, begin with 1 c of regular yogurt as approximately 1/3 of that amount will drain in whey (or drain away!).
Couldn't be easier. Making gyros? Here's the Greek style yogurt for the cucumber sauce!
Wednesday, March 11, 2009
Jambalaya - from a bag
By Perry Washburn
At last night's cooking class, I told the guests about the "jambalaya bag" we keep in the freezer. In it goes that extra sausage patty, the leftover half of a chicken breast, the last pork chop no one ate. When it's full - a packed quart sized bag would be close to pound of meat - I make Jambalaya. In the recipe below, just substitute the contents of the bag for the crawfish. Or add it in, too. Trade shrimp for the crawfish. Here are the rules for Jambalaya: don't tinker with the ratios of vegetables, stock and rice. Because the veggies carry a lot of water content, they play a big role in getting the rice to the correct consistency. And, to me, Jambalaya MUST have sausage. Take out the sausage, and the andouille gods will haunt your dreams forever!
I will make a red jambalaya in my March 23 class. It does NOT use a roux. But this version WITH the roux is Carolyn's favorite.
Brown Jambalaya with Crawfish
1 pound crawfish tails
1 pound andouille or other smoked sausage
½ cup oil
½ cup flour
2 cups onions
1 cup celery
1 cup bell pepper
1 Tbsp garlic
1-2 Tbs fresh hot pepper (Cayenne, Serrano, jalepeno) chopped
2 cups rice (Uncle Ben’s converted)
2 ½ cups stock
1 tsp salt
½ cup green onions
Brown the sausage in small amount of oil in a large pot over medium high heat. Remove from pot. Don’t leave any little bits behind, or they will burn in the next step.
Make sure your vegetables are chopped, and right next to the pot.
Make roux: Add in oil to make ½ cup. Heat until hot but not smoking and add in ½ cup flour. Stir constantly over medium heat, 15-20 minutes or until the color is dark sandstone (a little darker than peanut butter). Do not walk away from the stove during this step. You can lose a roux in a heartbeat, ruining your meal, your day, your mood.
As soon as you reach the proper color, dump in the “trinity”: onions, peppers and celery, and stir. Don’t dally here, as the roux will keep browning until you stop it with the trinity. Add cayenne pepper and garlic and sauté until trinity is wilted.
Add crawfish, sausage, rice, salt and stock and bring to a boil, stirring well.
Cover, reduce heat and simmer for 10 minutes. Stir: Turn over contents completely. (I know, you’ve probably been told to not stir rice, but it’s OK. Live dangerously!) Recover and cook for 20 minutes more. Turn off heat, add in green onions. Let stand for 10 minutes.
Great shared with friends over a beer!
At last night's cooking class, I told the guests about the "jambalaya bag" we keep in the freezer. In it goes that extra sausage patty, the leftover half of a chicken breast, the last pork chop no one ate. When it's full - a packed quart sized bag would be close to pound of meat - I make Jambalaya. In the recipe below, just substitute the contents of the bag for the crawfish. Or add it in, too. Trade shrimp for the crawfish. Here are the rules for Jambalaya: don't tinker with the ratios of vegetables, stock and rice. Because the veggies carry a lot of water content, they play a big role in getting the rice to the correct consistency. And, to me, Jambalaya MUST have sausage. Take out the sausage, and the andouille gods will haunt your dreams forever!
I will make a red jambalaya in my March 23 class. It does NOT use a roux. But this version WITH the roux is Carolyn's favorite.
Brown Jambalaya with Crawfish
1 pound crawfish tails
1 pound andouille or other smoked sausage
½ cup oil
½ cup flour
2 cups onions
1 cup celery
1 cup bell pepper
1 Tbsp garlic
1-2 Tbs fresh hot pepper (Cayenne, Serrano, jalepeno) chopped
2 cups rice (Uncle Ben’s converted)
2 ½ cups stock
1 tsp salt
½ cup green onions
Brown the sausage in small amount of oil in a large pot over medium high heat. Remove from pot. Don’t leave any little bits behind, or they will burn in the next step.
Make sure your vegetables are chopped, and right next to the pot.
Make roux: Add in oil to make ½ cup. Heat until hot but not smoking and add in ½ cup flour. Stir constantly over medium heat, 15-20 minutes or until the color is dark sandstone (a little darker than peanut butter). Do not walk away from the stove during this step. You can lose a roux in a heartbeat, ruining your meal, your day, your mood.
As soon as you reach the proper color, dump in the “trinity”: onions, peppers and celery, and stir. Don’t dally here, as the roux will keep browning until you stop it with the trinity. Add cayenne pepper and garlic and sauté until trinity is wilted.
Add crawfish, sausage, rice, salt and stock and bring to a boil, stirring well.
Cover, reduce heat and simmer for 10 minutes. Stir: Turn over contents completely. (I know, you’ve probably been told to not stir rice, but it’s OK. Live dangerously!) Recover and cook for 20 minutes more. Turn off heat, add in green onions. Let stand for 10 minutes.
Great shared with friends over a beer!
Sunday, March 8, 2009
Indoor Herbs with an AeroGarden
By Kathryn Washburn Breighner
Being an avid foodie and gardener, cooking with fresh herbs is a real treat for me. But during the long months in northern Michigan where the garden is frozen, using fresh herbs requires either $$ at the grocery store for less than lovely herbs....or, for me....my AeroGarden.
A gift 2 Christmases ago from Alan, a fellow foodie, this thing amazes me. Because it's awesome! It really does do just as advertised. I have a version of an AeroGarden that holds seven seed pods. You must get the seed pods from AeroGarden as they are in a certain 'soil' product that holds the seeds and inspires them to sprout.
As you can see by the picture, the AeroGarden does not take up much space. It has two grow lights in the top 'umbrella' and an adjustable arm that lets me move the lights up as they grow from seedlings to plants. It does, of course, require electricity. The AeroGarden base is filled with water and the water circulates through the roots 17 hours a day while the lights are on. There are settings for herbs, flowers, veggies depending on what you plant in the AeroGarden. About once a week, I add more water or tablet fertilizer (supplied with the herb kit). There is no maintenance needed; just add water and cut the herbs!
I planted seven herbs in mid-December and currently, in early March, have a full crop of two kinds of basil, parsley, chives, dill, mint, and thyme. From planting to harvest is about six weeks so next year, I'll remember to plant in mid-November so we'll have herbs sooner in the winter. We actually cook herb-defensively--meaning we plan meals around what needs to be harvested so we don't lose any of the fresh herb opportunities.
The herb season for the AeroGarden can be 3-5 months if we harvest/trim correctly. Last year, I moved one of the basil plants to the regular garden in June and it continued to produce until our first frost in October so I got nearly 9 months of fresh basil from this one plant!
We have not purchased herbs in the grocery store since getting the AeroGarden. Why do so when we have it here?
www.aerogarden.com is where you can get more info. These are also sold at garden stores or places like Bed, Bath & Beyond. A must for any northern climate foodie!
Wednesday, March 4, 2009
Corned Beef and Cabbage Updated
By Kathryn Washburn Breighner
After stopping at Zingerman's deli in Ann Arbor for a corned beef sandwich--$11.50 for a 1/2 sandwich--we got hungry for corned beef. We love good corned beef but because we don't get home from work until after 5 p.m., we don't have time to prepare it during the week. On the weekends, we want to play in the kitchen with foods that need more fiddling--corn beef just needs time.
My rule with corned beef is to cook it long and slow. So I got out the slow cooker! I rarely use this but thought it would do what I wanted with the corned beef. And it did. I put the corned beef in the cooker, covered with water and added 1 t each of pepper corns and mustard seed, 1/2 t of whole cloves, and 2 bay leaves. I cooked the corned beef on low heat for 7 hours and then on high for another hour. It was perfect! The long and slow method let all of the fat cook out of the meat. It was tender, juicy, lean--and gone. We finished off a 3 pound corned beef in one meal! With this long and slow method, there is a lot of shrinkage. But I would have liked enough for a sandwich.
Our favorite accompaniment for corned beef is a blend of 1/2 part Dijon mustard and 1/2 part horseradish; mix portions to your liking but we use a lot! This is a very tasty blend that is spectacular with corned beef.
While Mom used to do a boiled dinner with cabbage and potatoes added to the boiling corned beef pot, I have updated the veggies. I roasted the Yukon Gold potatoes--tossed with a little olive oil, salt and pepper and roasted at 375 degrees F for 20-25 min. turning occasionally.
The cabbage was cut into wedges and steamed until a bright green and then tossed with a little melted butter and fresh dill (from my AeroGarden!), salt and pepper.
The presentation of the lean, red corned beef, the crisp, golden potatoes and the bright green cabbage was indeed an updated version of the Corned Beef and Cabbage we grew up on.
After stopping at Zingerman's deli in Ann Arbor for a corned beef sandwich--$11.50 for a 1/2 sandwich--we got hungry for corned beef. We love good corned beef but because we don't get home from work until after 5 p.m., we don't have time to prepare it during the week. On the weekends, we want to play in the kitchen with foods that need more fiddling--corn beef just needs time.
My rule with corned beef is to cook it long and slow. So I got out the slow cooker! I rarely use this but thought it would do what I wanted with the corned beef. And it did. I put the corned beef in the cooker, covered with water and added 1 t each of pepper corns and mustard seed, 1/2 t of whole cloves, and 2 bay leaves. I cooked the corned beef on low heat for 7 hours and then on high for another hour. It was perfect! The long and slow method let all of the fat cook out of the meat. It was tender, juicy, lean--and gone. We finished off a 3 pound corned beef in one meal! With this long and slow method, there is a lot of shrinkage. But I would have liked enough for a sandwich.
Our favorite accompaniment for corned beef is a blend of 1/2 part Dijon mustard and 1/2 part horseradish; mix portions to your liking but we use a lot! This is a very tasty blend that is spectacular with corned beef.
While Mom used to do a boiled dinner with cabbage and potatoes added to the boiling corned beef pot, I have updated the veggies. I roasted the Yukon Gold potatoes--tossed with a little olive oil, salt and pepper and roasted at 375 degrees F for 20-25 min. turning occasionally.
The cabbage was cut into wedges and steamed until a bright green and then tossed with a little melted butter and fresh dill (from my AeroGarden!), salt and pepper.
The presentation of the lean, red corned beef, the crisp, golden potatoes and the bright green cabbage was indeed an updated version of the Corned Beef and Cabbage we grew up on.
Monday, February 23, 2009
Ahhh, Frittata!
By Perry Washburn
Ok, make sure you have read Kathie's post on frittata below first, as this is a response to hers. But I thought it might be worth pulling out for another view.
Frittata is one of our favs, but we almost always make these stove-top, not baked. This comes from making dozens of these while camping...huge skillet, but no oven! I have a series of cast iron skillets I use for these, which I choose depending on the size of the crowd. My 15-inch skillet gets nearly double Kath's ingredients, and will feed a mob. The even heating and heat retention of cast iron, or a good skillet (I have All-Clad) helps at the end of this dish.
I made one of these Sunday morning for breakfast. I cheat with the potatoes, as I do for camping. Wash the potatoes, stick them with a fork, put on a paper towel and microwave for 5 minutes. For camping, these go into a plastic bag, once cooled, then into the cooler. For home use, just wait until they are cool enough to handle. Cube, perhaps 1/2 inch. Get the oil (or BACON GREASE!) hot, and add the potatoes. Ideally, you are looking for a single layer. Let them sit, don't be messing with them, until they are browned. Try to turn in layers with a spatula, to ensure more even browning. Again, once turned, try not to mess with them. The goal is to get the taters browned, staying in cubes, not mushed. You may need to add more oil half way in.
When the potatoes are getting close to done, add the onions. I consider this a must - potatoes like this are not "right" without onions. Don't be tempted to put the onions in too early. One of the reasons I microwave the potatoes is to get them done more quickly. I get impatient standing over a skillet waiting. And I DESPISE uncooked potatoes. But if you put the onions in before the potatoes are cooked through, you can end up with burned onions, which is about as bad as uncooked potatoes.
The rest of the ingredients - Kath uses bacon, peppers, chives - is up to personal preference. On Sunday morning, I hit the freezer for leftover pizza fixings and came up with some cooked sausage. I like all kinds of sausage, and concur with the chorizo! I also love leeks, green onions, celery and all kinds of peppers. For the skillet version, put the harder veggies - celery for instance - in with the onions. Add the softer ones like bell pepper when the onions are nearly translucent.
At this point, pour in the eggs/milk. Let it set and brown on the bottom. Cut into quarters and turn. Immediately sprinkle with cheese, and cover with a lid. When the cheese is melted, and eggs are browned on the other side, you are in business.
Ok, make sure you have read Kathie's post on frittata below first, as this is a response to hers. But I thought it might be worth pulling out for another view.
Frittata is one of our favs, but we almost always make these stove-top, not baked. This comes from making dozens of these while camping...huge skillet, but no oven! I have a series of cast iron skillets I use for these, which I choose depending on the size of the crowd. My 15-inch skillet gets nearly double Kath's ingredients, and will feed a mob. The even heating and heat retention of cast iron, or a good skillet (I have All-Clad) helps at the end of this dish.
I made one of these Sunday morning for breakfast. I cheat with the potatoes, as I do for camping. Wash the potatoes, stick them with a fork, put on a paper towel and microwave for 5 minutes. For camping, these go into a plastic bag, once cooled, then into the cooler. For home use, just wait until they are cool enough to handle. Cube, perhaps 1/2 inch. Get the oil (or BACON GREASE!) hot, and add the potatoes. Ideally, you are looking for a single layer. Let them sit, don't be messing with them, until they are browned. Try to turn in layers with a spatula, to ensure more even browning. Again, once turned, try not to mess with them. The goal is to get the taters browned, staying in cubes, not mushed. You may need to add more oil half way in.
When the potatoes are getting close to done, add the onions. I consider this a must - potatoes like this are not "right" without onions. Don't be tempted to put the onions in too early. One of the reasons I microwave the potatoes is to get them done more quickly. I get impatient standing over a skillet waiting. And I DESPISE uncooked potatoes. But if you put the onions in before the potatoes are cooked through, you can end up with burned onions, which is about as bad as uncooked potatoes.
The rest of the ingredients - Kath uses bacon, peppers, chives - is up to personal preference. On Sunday morning, I hit the freezer for leftover pizza fixings and came up with some cooked sausage. I like all kinds of sausage, and concur with the chorizo! I also love leeks, green onions, celery and all kinds of peppers. For the skillet version, put the harder veggies - celery for instance - in with the onions. Add the softer ones like bell pepper when the onions are nearly translucent.
At this point, pour in the eggs/milk. Let it set and brown on the bottom. Cut into quarters and turn. Immediately sprinkle with cheese, and cover with a lid. When the cheese is melted, and eggs are browned on the other side, you are in business.
Bacon Cheese Potato Frittata
By Kathryn Washburn Breighner
It was clean out the refrigerator night. So I made a frittata! This Italian egg dish is so versatile and can have veggies, cheese, or meats in it. For this dish, I used leftover bacon bits, along with a leftover chopped onion, green pepper, and fresh chives from my AeroGarden and some cheddar cheese that needed to be used. This is an excellent dish....a perfect dinner for the two of us but could be a great breakfast treat as well.
I love frittatas both with and without potatoes. If you are not using potatoes, add more eggs. For a more filling frittata, the potatoes really help make it a one dish meal. In the summer months, I'll throw in garden veggies with kielbasa or chorizo and make a simple dinner dish. This dish served 2 of us for dinner with leftovers and was outstanding!
Bacon, Cheddar Cheese, Yukon Gold Potato Frittata
1/2 pound bacon bits or pieces
1 chopped onion
1 chopped green pepper
1 minced garlic clove
4 medium Yukon gold potatoes, thinly sliced
4 eggs
3/4 c milk
2 T chopped fresh chives (or whatever herbs you have--mine came from my AeroGarden)
1 c shredded cheese, I used cheddar
2 T olive oil
Saute the bacon until cooked but not crisp in a well-seasoned (of course) cast iron skillet. Remove the bacon to a plate lined with paper towel. Drain off the bacon grease (yes, get rid of it!) and add 2 T extra virgin olive oil.
Saute the onion, green pepper, and garlic. Remove the veggies from skillet--I added it to the plate with the bacon bits. Add the sliced potatoes and saute until they just begin to brown--do not cook completely through. The thinly sliced potatoes become like a crust on the bottom of the frittata. To the skillet, top the potatoes with the bacon and sauteed vegetables but do not stir--leave the potatoes intact as the bottom layer.
In a bowl, beat 4 eggs with the milk, chives (or any fresh or dried herb--super tasty with basil!), salt, pepper (I used Penzey's black and red). Add to the skillet. Top with the grated cheese.
Frittatas can be both stove top or oven baked and we do both. For this version, I used the oven just to be a bit different. I put the skillet in a 350 degree F oven and baked for 10-15 minutes until the cheese browned. Cut into pie shaped wedges and enjoy!
It was clean out the refrigerator night. So I made a frittata! This Italian egg dish is so versatile and can have veggies, cheese, or meats in it. For this dish, I used leftover bacon bits, along with a leftover chopped onion, green pepper, and fresh chives from my AeroGarden and some cheddar cheese that needed to be used. This is an excellent dish....a perfect dinner for the two of us but could be a great breakfast treat as well.
I love frittatas both with and without potatoes. If you are not using potatoes, add more eggs. For a more filling frittata, the potatoes really help make it a one dish meal. In the summer months, I'll throw in garden veggies with kielbasa or chorizo and make a simple dinner dish. This dish served 2 of us for dinner with leftovers and was outstanding!
Bacon, Cheddar Cheese, Yukon Gold Potato Frittata
1/2 pound bacon bits or pieces
1 chopped onion
1 chopped green pepper
1 minced garlic clove
4 medium Yukon gold potatoes, thinly sliced
4 eggs
3/4 c milk
2 T chopped fresh chives (or whatever herbs you have--mine came from my AeroGarden)
1 c shredded cheese, I used cheddar
2 T olive oil
Saute the bacon until cooked but not crisp in a well-seasoned (of course) cast iron skillet. Remove the bacon to a plate lined with paper towel. Drain off the bacon grease (yes, get rid of it!) and add 2 T extra virgin olive oil.
Saute the onion, green pepper, and garlic. Remove the veggies from skillet--I added it to the plate with the bacon bits. Add the sliced potatoes and saute until they just begin to brown--do not cook completely through. The thinly sliced potatoes become like a crust on the bottom of the frittata. To the skillet, top the potatoes with the bacon and sauteed vegetables but do not stir--leave the potatoes intact as the bottom layer.
In a bowl, beat 4 eggs with the milk, chives (or any fresh or dried herb--super tasty with basil!), salt, pepper (I used Penzey's black and red). Add to the skillet. Top with the grated cheese.
Frittatas can be both stove top or oven baked and we do both. For this version, I used the oven just to be a bit different. I put the skillet in a 350 degree F oven and baked for 10-15 minutes until the cheese browned. Cut into pie shaped wedges and enjoy!
Subscribe to:
Posts (Atom)