Beat, Batter, and Roll

Poor Man's Tea to Chase Away the Winter Blues

2010-02-09T17:12:00.000-08:00

As we speak freezing rain is falling on the 2 feet of snow we received over the weekend. Despite a wool sweater, scarf, and hat, I must admit it's a bit chilly in here. Having left the "Sunny and 70" that is Los Angeles for the cheesesteak-y frigidness that is Philly, I am still getting used to this thing called snow.

Though a nice cuppatea is my go-to for keeping the winter chill at bay, I can only justify going through so much of it in a day. Also, as I like my tea as I like my men (tall, hot, and super sweet) I have quickly gone through enough honey to make Winnie the Pooh seem miserly.

So, in the interest of preventing adult onset diabetes, I have been mixing it up with a simple slice or two of lemon and a lot of boiling water, otherwise known as poor mans tea. It's piping hot, refreshing, and a touch bitter....just like me.

Return To Beauty - Now Available

2009-11-09T10:31:00.000-08:00

Pardon the moment of shameless self-promotion (what else is a Blog but one giant self-promotion... but I digress) Roughly a year ago I had the unique opportunity to photograph a series of images for renowned skin care expert Narine Nikogosian. This was an exciting and challenging project for me that culminated with some of my best work to date.

The book is finally available, and features the ability to make both you and your coffee table or library look beautiful. Check it out here and here

Bok Choy and Mushroom Stir Fry

2009-10-08T14:10:00.000-07:00

I have always loved the idea of stir fry, throw some veggies and maybe some tofu or chicken all together in a hot wok, stir it up a bit and you've got dinner! Amazing! The reality however has never been so dreamy. Rubbery mushrooms, painfully wilted veggies, and you don't even want to know about the culinary sins I have created involving toasted sesame oil.

All of this culminated to make me believe that it was simply beyond my grasp to properly cook bok choy. It was a mysterious freak of the vegetable world that I just couldn't crack, until now.

The problem was exactly what I described above as my idea of a stir fry - throw everything in a pot - together - at the same time. Of course, the result of this method is that some things will cook faster and be overcooked, while others will barely be cooked at all. Even my nemesis the Bok Choy needs to be divided up and cooked in stages.

Green Leafy bits - 30 seconds to 1 minute. Softer rib or stem parts - 3 to 4 minutes. Harder stalks with no leaves, 4 to 5 minutes. This way the harder bits get nice and seared and softened, where as the leafy bits don't get all shriveled up and ruined. (NOTE: with Baby bok choi, you can simply divide it in the center, cook the stem portions 4-5 minutes and the leafy bits 1 to 2 minutes)

The result, a beautiful, healthy stir fry with a light dressing that can be a nice accompaniment to grilled chicken, served with rice for a hearty vegetarian meal, or throw in some white beans or tofu for added protein.

Stir fry (and dinner) - Solved!

Bok Choy and Mushroom Stir Fry with Garlic Ginger Dressing
Prep 5 to 10 min. Cooking time 6-8 min.
Yields 4 side dish, or 2 main dish servings

Because this dish uses so few ingredients, make sure they are all as fresh as possible

Ingredients
6 heads baby bok choy halved, or 4 bok choy heads divided in thirds as above.
2 cloves garlic, finely sliced - NOT minced
1 tsp grated fresh ginger
2 TBsp olive oil or vegetable oil (see note)
1 cup sliced oyster, crimini, or portabella mushrooms
Salt and black pepper to taste (omit salt if using soy sauce)
red pepper flakes, hot sauce, or soy sauce (optional)

Method

1. Prep all ingredients - wash and divide bok choy into thirds, slice garlic, grate ginger. This way you can work quickly as this dish cooks up fast.

2. Heat a wok or large skillet with oil on high until bubbling. (NOTE: If using a skillet rather than a wok, increase enough to sufficiently cover the bottom of the skillet.)

3. Once oil is heated and bubbling, reduce heat to medium. Add garlic and ginger, stir for 30 sec.

4. Add bottom portion of bok choy to pan, stir fry for 1 - 2 minutes.

5. Add middle portion of bok choi and mushrooms, stir fry 2 to 3 minutes.

5. Remove from heat, add remaining leafy portions of bok choi and stir 30 seconds to 1 minute. Add additional seasonings to taste, serve immediately.

Enjoy!

Pumpkin Custard Mini-Pies

2009-10-08T13:19:00.000-07:00

October is my favorite month by far. Not because I love Halloween, but because I love Fall and all things "Pumpkin Spice". Unfortunately however, my partner Noah detests all things pumpkin, including pumpkin pie which he finds "repulsive". So, faced with the reality of baking a pumpkin pie only to have the daunting task of eating the entire thing myself (my stars! what a tragedy THAT would be!) I devised a way to make my pie and eat it too.

Essentially I crossed a pumpkin pie recipe with a basic custard recipe, cooked it up in ramekins - some with a gingersnap crust (more on that later) and some without, and produced 4 mini pies. 1 was promptly eaten, 2 went in the freezer, and one is patiently waiting for me in the fridge.

I decided to make 2 with a ginger snap crust, having fallen in love with Ivin's Spiced Wafers which are apparently a Pennsylvanian specialty. They are sold in a bright orange and black box only from October through November. They are sweet, spicy, and hard as a rock - but great for pie crusts or softening up in a glass of milk. They definitely add a great spice and crunch, however the custard alone is so light and delicious you may prefer it

without.

TIP: If you plan on freezing this pie or keeping it in the fridge for a couple days, I would skip the crust as it will get soggy over time.

Pumpkin Custard Mini-Pies

This recipe easily yielded four portions using 5 inch quiche ramekins, just a little larger than a single slice of pie. You could easily get 6 normal sized (4in) ramekins out of it.

Ingredients - Custard

2 eggs, separated
1 can (approx 12 oz) pumpkin
1 cup evaporated milk (do not use the entire can as it will produce a custard that is too thin)
1/4 tsp allspice
1 Tbsp pumpkin spice - OR - 1/4 tsp: ground ginger, nutmeg, cloves
1 tsp cinnamon
1 tsp vanilla

Ingredients - Gingersnap Crust (Optional)
2 1/2 cups Spiced Wafers or Gingersnaps (about 24 cookies) well crushed
2 TBsp butter

Method - Crust

1. Blend cookies in a food processor or blended until reaching the consistency of bread crumbs.

2. Add 2 Tablespoons butter, blend until well combined.

3. Press crumbs into bottom of ramekin until completely covered edge to edge.

4. Bake in a 350 degree oven for 6-8 minutes until butter has melted and crust begins to brown.

5. Allow to cool completely before filling.

Method - Custard

1. In a medium sized mixing bowl, combine pumpkin, evaporated milk, spices, vanilla, and 2 slightly beaten egg yolks (reserver whites for next step). Combine ingredients until well mixed.

2. Using an electric mixer, beat egg whites until stiff peaks form, approx 6-8 minutes.

3. Fold egg whites into batter until well combined.

4. Place ramekins in a rimmed baking sheet or pan, and fill with 3/4" hot water.

5. Fill ramekins 3/4 full (custard will rise and expand during cooking). Bake in a 375 degree oven until custard has set and top has began to brown. In my toaster oven this took approx 20 minutes, allow up to 30 minutes in a regular oven.

To check the doneness of the custard, insert a toothpick halfway between the center and edge of the ramekin, it should come out clean. The center of the custard may still be slightly loose, but will continue to cook once removed from the oven. Also note, once removed from the oven, the custard will fall and reduce in size a bit.

Blueberry Almond "Good For You" Muffins

2009-09-30T16:29:00.000-07:00

I know that "Good for You" is not exactly synonymous with muffins. This recipe however is loaded with protein, antioxidants, and tastes like happy - so hopefully it will make you think twice about the supposedly evil little muffin.

Longing to bake something in my new apartment last weekend with little more than some flour, eggs, and frozen blueberries at my disposal I whipped up (quite literally) these little guys. Substituting almond meal and protein powder for some of the flour in this recipe actually adds to the texture without compromising the flavor.
I used brown instead of refined sugar, but if you like your muffins on the sweeter side you may wish to use white sugar instead (I won't tell). Beating the egg whites may seem like a chore, but it helps make these muffins light and airy rather than tough and chewy. Plain yogurt instead of milk adds a subtle tartness as well as helps to hold the batter together.

Protein Packed Blueberry Awesome Almond Power Muffins
10 minutes prep time. Bake 18 min. Oven at 400 degrees
Yields 12 muffins.

Ingredients
1 cup flour
1/2 cup almond meal (available at Trader Joes and most health food stores)
1/4 cup protein powder (I used Designer Whey Vanilla protein powder)
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
2 eggs, separated
3/4 cup plain yogurt
1/4 cup cooking oil (use safflower, grapeseed, or vegetable oil - not olive oil)
2 cups frozen blueberries
1/2 cup sliced almonds (for topping)
1 tsp vanilla extract
2 Tbsp brown sugar (or 1 1/2 Tbsp refined sugar)

Method
1. In a medium mixing bowl, combine flour, almond meal, salt, cinnamon, protein powder, baking powder, and sugar. Stir or sift until well combined.

2. In a separate bowl, combine yogurt, cooking oil, and egg yolks - reserving egg whites.

3. Using an electric mixer, beat egg whites until stiff peaks form - approx 6 min.

4. Stir yogurt/oil/yolk mixture into dry ingredients until well combined.

5. Fold in frozen blueberries.

6. Gently fold in egg whites until combined - you will still see areas of egg white, this is a good thing.

7. Spoon batter into prepared muffin cups until two thirds full. (You may wish to lightly spray the cups beforehand with nonstick spray). Sprinkle sliced almonds on tops of each muffin cup.

8. Bake 18 - 20 min in a 400 degree oven.

Pomegranate Applesauce!

2009-09-30T15:35:00.000-07:00

So you go to the store, trying to be good, trying to follow that whole "apple-a-day" thing, and buy a sack of apples only to bring them home and find that they are mostly bruised, mealy, and unspectacular. Or, you've got some apples that have maybe been lying around a bit too long and fall into that unspectacular category. Well, in the spirit of waste not want not, when life give you crappy apples - make applesauce!
This recipe was actually inspired by a recent article on dessert wines in Bon Appetit. It got me thinking about some other creative ways of incorporating dessert wine into cooking. On a recent trip to the Wine & Spirits (PA gov't enforced liquor store) I came across a rather unseemly looking bottle of "Pomegranate Wine". Despite the flowery gold font and bright pink color, the price was right for some experimentation. While I would never drink the stuff (it is syrupy sweet, even for a dessert wine) I can see several applications to use it in cooking and it added a wonderful dimension to the standard applesauce. You can of course make this recipe with any other kind of strong sweet dessert wine, or if you prefer you may substitute white grape juice or water, just be sure to 1/2 the amount.

Don't be daunted by the long-ish cook time, it's pretty much all simmering.

Pomegranate Infused Applesauce
15 minutes prep time. 30-45 minutes total.
Yields approx 5-6 1 cup servings.

Ingredients
6 medium sized,sweet/tart apples (fuji or pink lady apples work great)
2 Tbsp butter
1/2 tsp cloves
1 tsp cinnamon (or more to taste if you like)
2 Tbsp brown sugar
1 cup Pomegranate or other dessert wine, or 1/2 cup water or white grape juice
1/4 tsp salt

Method
1. Core and peel apples (I found it easier for me to slice the apple first then peel each slice). Cube into 1" pieces.

TIP: MAKE SURE your apples are well cored and peeled, otherwise you will be picking out sharp little fingernail like pieces when you are eating - not pleasant.

2. In a medium saucepan or pot melt butter. Add apple pieces ans sauté stirring constantly until pieces begin to soften and release juices (approx 5 min).

3. Add cloves, cinnamon, and brown sugar. Stir to coat and cook an additional 2 min.

4. Add wine, water, or juice. Reduce heat to low, cover and simmer for 15 min, stirring often.

TIP: I forgot to stir the first go-round and ended up with 1/2 of my applesauce stuck to the bottom of my pan, it was a horrible mess.

5. Return heat to med. Remove lid and cook until liquid is reduced by 1/2. For wine this should take approx 8-10 min.

6. Depending on your preferred consistency, you may choose to either pureé or mash your applesauce. I like a chunkier consistency, so I chose to mash my applesauce with a standard issue potato masher.

This applesauce is delicious served warm or chilled. Enjoy!

The Filthy Martini

2009-05-22T20:18:00.001-07:00

By merely posting about Martini's I am creating (stirring up?) controversy. Controversy between the Gin Martini vs. Vodka Martini set, the shakers vs. stirrers. Vermouth lovers and haters. Even the amount and kind of olives used are debated amongst purists.

To this end I would like to defend myself by stating that I am neither a bartender nor master mixologist. I like what I like, and I like dirty, nay, filthy martinis. And garlic stuffed olives, and gin.

What makes this martini filthy is the liberal addition of olive brine, and yes, a garlic stuffed olive. This is less drink and more appetizer, and oh so good.

I refuse to lecture you on shaking vs. stirring, the benefits of a vermouth spritzer, etc. The following is an account of how I, prefer my martini, and I demand you enjoy it too~!

The Filthy Martini
Yields 1 drink. Note: I recommend placing a couple glasses in the freezer so you always have one chilled and ready.

1 1/2 cups crushed or cracked ice
3 oz gin (3 standard shots)
1 oz (1 standard shot) Dry Vermouth (or more or less to taste)
2 tablespoons olive brine (the juice from the jar of olives)
1 Garlic Stuffed Olive

1. Place the olive in a well chilled martini glass.
2. Fill a tall glass or shaker with ice.
3. Add gin, vermouth, and olive brine to shaker.
4. Stir lightly approx. 10 revolutions.
5. Immediately strain into glass.

Lather, rinse, repeat as desired.

Return of the Fro-Yo

2009-05-22T19:37:00.001-07:00

Which one of these trends from the 80's is back to haunt us:

A) FAME: The Movie
B) Big Hair
C) Frozen Yogurt Stores
D) The Soviet Union

Give up? Well, technically all of the above.... but I am here to deride the return of the novelty Fro-Yo movement. I will not give in. I refuse to condone any movement that involves the potential combination of green tea, fruity pebbles, and carob. No people, this is wrong. Light, fluffy, fun, and wrong.

Noah and I recently visited "yogurtland" (no, really, that's what it's called) on La Brea the other night, for a post-Indian Food cooldown. The people watching was FAR more enjoyable than the silly self-serve dessert. It seemed like every gay, asian, and fashionista (and a few gaysianista's) in a 15 block radius had turned out to cram their gob with 3 lbs of frozen yogurt.

For our part we enjoyed "Fresh Strawberry, Toasted Coconut, Blueberry Tart and Heath Bar" flavors as we watched no fewer than 3 fender-benders as people crossed 3 lanes of traffic to wedge their way into the tiny parking lot.

Maybe the Indian food had dulled our tastebuds, but neither Noah or I were blown away by the nearly flavorless yogurts that all sorta tasted the same after the first bite.

I couldn't help but reminisce about the seemingly millions of Heidi's Frogen Yozurt (not a typo) shop's that dotted my childhood and seemed to anchor every strip-mall across the greater LA/OC/Riverside area in the 80's. Tart yogurt, gummy bear toppings, and a limited choice of vanilla, chocolate, or chocolate vanilla swirl. Sound vaguely familiar?

Still.... anywhere there are gaysianistas, a trend is either on its way in or out, so who am I to judge? All I'm saying is I'll take Ben & Jerry over Pinkberry any day of the week.

A Note About: Immersion Blenders

2009-05-02T19:19:00.000-07:00

photos and pricing courtesy Amazon.com

Few electric kitchen gizmos are as essential to me as the immersion blender (also known as a stick blender). It's a great tool for creating soups and sauces, as well as the occasional smoothie-by-the-glass.

There are a few key benefits to the immersion blender opposed to a regular blender:

For one, you can stick it right into the pot to puree hot foods without waiting for them to cool, or worrying about steam and puréeing in batches. For anyone who has tried to purée a hot soup in a regular blender, you know what a challenge it can be as the steam builds up and threatens to pop the lid right off.

Two, they are generally small, and can easily be stored in a cupboard or drawer rather than taking up valuable counter space.

And lastly, they are generally quieter and easier to clean than their bigger cousins.

Of the four shown, here's the skinny:

Proctor Silex 59735 Imersion Blender - $16

This is the immersion blender I currently own. I picked it up at the local drugstore when my more expensive cuisinart broke. It is plenty powerful, and the design of the blade guard allows good flow for a faster, more even purée.

I was very dubious about a plastic shaft, as I felt it would be difficult to clean and would easily stain. My concern was unfounded however as everything (including tomato sauce) rinses right off. The shaft is not removable, which means it can't go in the dishwasher, and the lock that holds the button in the on position is difficult to engage meaning you have to hold the button down continuously. These are minor inconveniences however considering the low price and great quality.

Cuisinart CSB-77 Smart Stick Hand Blender - $50

This was my first stick blender, and a generous gift from my favorite Aunt. Unfortunately however, even though it is more than double the price of my current immersion blender, it has some serious disadvantages.

The removeable, stainless steel blade shaft is easy to clean, though it seized up and was unusable after less than a year of use. It comes with a whisk attachment and mini food processor attachment. The mini food processor works very well, just don't put it in the dishwasher or it will fill with water that you will NEVER get out. The whisk is mediocre at best.

KitchenAid KHB100ER Hand Blender - $50

This Kitchen Aid blender looks great, but has some challenges. It's grip is the most comfortable of those I have used, however it has a gimmicky speed dial on the top that is difficult to adjust while operating and requires two hands to use. It is fairly quiet (though not more so than my $16 Proctor Silex). The blade guard is much better designed than the cuisinart, though the large openings allow food to easily get caught in the guard, limiting its effectiveness.

Hamilton Beach HMI200 Commercial Immersion Blender $150

I have not used this blender, however I singled it out for a few reasons - the wide open blade guard will likely produce a great result with little resistance. I grew up with the Hamilton Beach brand and it's synonymous with quality in my household. Lastly, the no-fuss, no frill design appeals to me.

To recap:

You are probably best to go with either the very low end, or the very high end when shopping for an immersion blender, I jhave not been happy with anything in the $20 - $60 range.

A removeable shaft may be convenient, but it may also fail if improperly cleaned/handled

More power doesn't mean a better product. The design of the blade guard is probably the most important feature to consider, followed by ease of use and lastly, power. An ergonomic grip is nice, but really - you'll most likely only be using it for a few minutes at a time so you can probably tough it out.

The Karen Cookie

2009-05-02T18:27:00.000-07:00

On a recent photo shoot I was fortunate enough to have the opportunity to experience what must be the highest achievable form of chocolate chip cookie, as produced by a woman - nay - angel, named Karen. This chocolate chip cookie was soft - but not too soft, sweet - but not too sweet. The ratio of chips to cookie dough was something to be studied by mathematicians.

But the crown jewel that put it right over the top was a light dusting of sea salt over the top. Salty, sweet, chewy, and dare I use the word - moist. It was single-handedly responsible for an uncomfortable addition of poundage, what an assistant friend lovingly called her "hot-pockets".

Needless to say, when the shoot ended, I was left in withdrawal. I quickly turned to my kitchen and several chocolate chip recipes to try and unlock the mystery.

I learned much in my attempts, and lo and behold a month later much of what I had learned was confirmed in the April issue of Cooks Illustrated.

Important things to note:

- Instead of granulated white sugar, I used a combination of mostly brown sugar and some raw (Turbinado) sugar. This creates a cookie that is much more mellow in it's sweetness with more depth.

- Instead of an all butter or all shortening recipe, I used 1/2 butter and 1/2 shortening. Using all butter will produce a cookie that is more crisp than I prefer. All shortening loses some flavor and depth.

- I do not recommend adding nuts, or corn flakes, or any other oddities to this recipe. The best thing about this cookie is it's simplicity.

- Rolling the dough into a log and freezing it will produce the best ratio of chips to dough, the best shape, and will allow the cookie to cook evenly for better firmness and texture. It is a step that is NOT to be skipped.

- I always advocate leaving the eggs and butter to stand at room temp for at least 30 min. If you are in a rush, this recipe is not for you.

The Karen Cookie, A.K.A. The Ultimate Chocolate Chip Cookie
10 minutes prep time. 2 hrs to overnight freezing time. 8 minutes per batch baking time. Yields 30-40 cookies. 375 degree oven.

Ingredients
1/2 cup (approx 8 TBsp) butter
1/2 cup (8 TBsp) shortening
1 1/4 cup packed brown sugar
1/4 cup raw sugar (or granulated)
1/2 teaspoon baking soda
1 egg + 1 egg yolk (creates better texture than 2 whole eggs)
2 1/2 cups all purpose flour - OR - 2 2/3 cups cake flour
3 1/2 cups chocolate chips
1/4 teaspoon table salt
1 teaspoon vanilla extract
coarse sea salt for dusting cookies, a pinch for each.
wax paper and/or plastic wrap

Method
1. In a large mixing bowl, beat butter and shortening until softening.

2. Add brown sugar, a small amount at a time beating for 30 sec after each addition.

3. Add salt and baking soda, beat until combined.

4. Add egg + egg yolk and vanilla. Beat until combined.

5. Begin mixing in flour, raw sugar, and chocolate chips in alternate batches, a small amount at a time. Continue to mix until all is combined. (you may add up to 1 tablespoon water if necessary to get all ingredients to combine.)

6. DO NOT SKIP THIS STEP - Chill for 10 minutes.

7. Roll dough out (preferably on a cool surface) to shape a log that is approx 3 inches across uniformly from end to end.

8. DO NOT SKIP THIS STEP - Wrap the log in wax paper (if available) and then plastic wrap. Dough can be kept for 4-6 weeks at this point. If wax paper is unavailable, use two layers of plastic wrap and then wrap the entire log in aluminum foil to prevent freezerburn if storing for a long period of time.

9. When ready to bake, remove from freezer and slice log into pieces approx 3/4 in - 1 in thick. Lightly dust each cookie with a pinch of coarse sea salt, pressing the salt into the dough to keep it from rolling off.

10. Bake a dozen at a time on a parchment or silicone lined baking sheet. Check cookies at 8 minutes, edges should be well browned but cookies should still flex when lifted with a spatula.

Cool and enjoy with a tall glass of milk!

Puréed Wild Mushroom and Brussels Sprout Soup

2009-05-02T17:42:00.000-07:00

This is like your favorite sweater in a bowl. A warm, hearty brew that's perfect for those last chilly nights in spring or those first fall evenings.

For those who are fearful of fat, this recipe uses no cream and only a small amount of butter for sautéing. For those afraid of brussels sprouts, fear not - sautéing them and blending them to a puree removes all bitterness and texture that might be a turn off to you. For those afraid of ghosts... I'm afraid there isn't much here that concerns you.

This recipe does require an immersion blender, which is a kitchen gadget I could not live without and can probably be found for as little as $15 at your nearest drugstore (where I got mine).

Puréed Wild Mushroom and Brussels Sprout Soup
10 minutes prep time. 30 minutes cooking time.

Ingredients
2 tablespoons butter or butter alternative
4 cups (32 oz.) low sodium chicken or vegetable broth
1 lb small brussels sprouts
2 to 4 oz dried wild mushrooms
2 small shallots (or 1/2 white onion)
1 tsp dried basil
2 bay leaves
1 tsp salt (plus more to taste)
1/2 tsp black pepper (or more to taste)

Method
1. Cut ends off of brussels sprouts, retaining any leaves that may come loose. Halve sprouts smaller than your thumb, quarter larger ones.

2. Coarsely chop shallots (or onion if using).

3. Add brussles sprouts and shallots to bottom of a stock pot or large saucepan. Add 2 tablespoons butter, sauté until brussels sprouts begin to brown (approx 7-10 min)

4. Add veg or chicken stock to pot, add dried mushrooms, basil, and bay leaves. Bring to boil and allow to simmer 20-30 min.

5. Remove bay leaves. Purée to desired consistency.

Serve with Parmesan toasts, dinner rolls, or wheat crackers.

Enjoy!!

Oven Puffed Pan-Toast

2009-03-15T15:57:00.000-07:00

This recipe is SO simple and comes out SO beautifully it makes an elegant presentation with very little hassle. But the best part is it's versatility. It can be made sweet or savory like a crepe, and can be covered with jam and syrup, fresh fruit, gruyere and caramelized onions, or virtually anything you can think of. It's consistency is that of a thin french toast, definitely egg-y but crisp and crunchy rather than spongy. Buttermilk gives this dish a richness, but regular milk may be substituted for a lighter version. The version shown here was dusted with cinnamon and allspice.

This recipe will yield 1 10" toast, enough for 4 large servings or 6-8 smaller servings.

Oven Puffed Pan-Toast
10 minutes prep time. 20 minutes baking time. 400 degree oven.

Ingredients
2 tablespoons butter or butter alternative
3 eggs lightly beaten
1/2 cup flour
1/2 cup buttermilk, or regular milk
1/4 teaspoon salt
1 tablespoon sugar (optional - if making sweet)
1/8 teaspoon allspice (optional - if making sweet)
1/8 teaspoon cinnamon (optional - if making sweet)
1/2 teaspoon vanilla (optional - if making sweet)
1/4 cup shredded cheese (optional - if making savory)

Method
1. Place butter in a 10" oven proof skillet (iron skillets work great, but the toast will stick a bit to the bottom). Place skillet in pre-heated oven 3-5 minutes or until melted.

2. Combine flour, milk, eggs, salt and any optional ingredients until smooth and well integrated.

3. Add batter to center of buttered skillet, and bake in a 400 degree oven for 20 minutes.

4. cover with topping of choice, slice, and serve.

Enjoy!!

Pumpkin Pie with Salted Caramel Pecan Topping

2009-03-15T15:24:00.001-07:00

Our friends Lori and Jason love Thanksgiving more than anyone I know. Tragically one year both of them became violently ill and had to call off the seasonal feast, postponing it to a later date that came to be known as faux-thanksgiving. Faux-thanksgiving has developed into a regular holiday with our group of friends, and even though this years soiree was held closer to Easter than Thanksgiving, nonetheless fun (and ungodly amounts of food) was had by all.

For this faux-thanksgiving I baked a silky smooth pumpkin pie with a salted caramel pecan topping. Though there were no less than 5 (5!) desserts, this pie was still a hit and received plenty of damage.

I always prefer my pumpkin pie to have a graham cracker crust. For this recipe I used a prepared crust. The crust is not the star of this dish, and not having the time to whip one up I have not included a recipe for one here.

Thanks to our hosts Mikey and Anthony for this years faux-thanksgiving!

Pumpkin Pie
10 minutes prep time. 50 minutes baking time. 375 degree oven.
Adapted from Better Homes and Gardens cook book

Ingredients
1 prepared graham cracker crust
1 15oz can pumpkin puree
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon*
1/2 teaspoon ginger*
1/4 teaspoon nutmeg*
1/4 teaspoon allspice**
2 slightly beaten eggs
1 12oz can evaporated milk

* or 2 teaspoons pumpkin pie spice
** don't skip the allspice! Most pumpkin pie spice blends don't have it and it's spiciness brings out the flavors of the other spices!

Method
1. For pie filling, combine pumpkin, spices, sugar, evaporated milk, and eggs. Stir until well combined

2. Cover edges of crust with foil to prevent over-browning. Pour ingredients into pie shell, bake in center of a 375 degree over for 30 minutes. Remove foil and bake an additional 10 minutes. Remove from over and add pecan topping (see recipe below) bake an additional 10 minutes (50 minutes total).

3. Allow to cool at room temperature for at least 2 hours. Best if chilled for a minimum of 2 hours before serving.

Salted Carmel Pecan topping
5 minutes prep time. 10 minutes baking time. 375 degree oven.

NOTE: you may choose to finely chop the pecans for a "crumble" type topping, or arrange them whole.

Ingredients
2 cups whole salted pecans (approx.)
or 2 cups whole pecans unsalted + 1/2 teaspoon salt
or 1/2 cup finely chopped pecans (salted or plain with 1/2 teaspoon salt added)
2 tablespoons butter
1/2 cup brown sugar
1 to 2 teaspoons water

Method
1. If using chopped pecans skip this step. If using pecans whole, arrange them as you like on the top of the partially cooked pie. Note, the pie should be fairly firmly set prior to this step.

2. Melt butter in a small saucepan, add brown sugar and stir until dissolved. add 1 teaspoon and stir until mixture is a syrup like consistency (2 teaspoons may be needed).

3. If using chopped pecans add to above mixture. Pour and spread over pie surface. If using whole pecans, gently drizzle above mixture over pecans. Return pie to oven and continue baking as directed above.

Apricot Walnut Muffins

2009-02-17T21:55:00.001-08:00

I was bit by the baking bug this past Saturday morning. I woke up, and HAD to bake, regardless of the fact I didn't have much to work with other than some dried apricots in the pantry and some walnuts tucked away in the freezer. Having just made scones the weekend before, and cupcakes (for work, not for pleasure) earlier in the week, my heart cried out for a combination of the two and found a happy medium in these delicious pint-sized muffins.

I have to confess that I forgot to add baking powder to the first batch, but that's ok as I didn't need a full dozen muffins to pacify my cravings, and was able to save the second half. If you don't have (or don't want to use) Brandy, not to worry - substitute hot water instead. Brandy however seems to draw out the tart qualities of the apricot, which is a nice complement to the sweetness of the dough.

This recipe will yield 12 "normal size" muffins or 6 "Texas Size" muffins.

Apricot Walnut Muffins
10 minutes prep time. 15-18 minutes baking time. 400 degree oven.

Ingredients
1 1/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cups milk
1/4 cup cooking oil
1 cup dried apricots (coarsely chopped)
1/2 cup walnut pieces
2 tablespoons brandy (or hot water)
1 teaspoon cinnamon
1 teaspoon vanilla

Method
1. Coarsely chop dried apricots. Toss in 2 tablespoons brandy in a small bowl until all are coated. Allow to stand.

2. Sift together flour, sugar, baking powder, salt, and cinnamon in a medium sized mixing bowl.

3. In a separate bowl, beat egg. Add milk, oil, and vanilla and mix well.

4. Stir egg/milk mixture into flour/sugar mixture until well combined.

5. Mix in apricot/brandy mixture and walnuts.

6. With ingredients well combined, spoon into a muffin pan (muffin cups are optional) so that each cup is 1/4 to 1/2 full. Bake in a 400 degree oven 15 - 18 minutes or until a toothpick inserted in the center comes out clean.

Enjoy!!

Devil's Food Cupcakes with Spiced Frosting

2009-02-08T12:56:00.000-08:00

So let's face it, with most cupcakes, the "cake" portion is merely a delivery method for the frosting. Often dry or overly cake-y, they usually don't inspire you to chew the frilly paper cup after the cupcake has been consumed, yearning for more. This cupcake might change all that. Here I used a devil's food cake, which is so moist, dense, and chocolatey delicious it is a deserving throne for the heavenly frosting that crowns this dessert.

In addition to the standard recipe, I added 2 wedges of Ibarra Mexican Chocolate. Typically used to make Atole, Champurrado, or Mexican Hot Chocolate, this chocolate comes in disks and is not for the lazy or the feint of heart. It required the use of a hammer to break off 2 wedges and a heavy duty chocolate grater to scrape the wedges into a fine powder. It is made from sugar, cacao nibs, and cinnamon "flavor", but what it adds is a complexity and fullness to the cocoa powder that would be otherwise lacking.

In this recipe however, the frosting is still the main event. I experimented with several recipes...including the buttercream frosting recipe from the February issue of Martha Stewart Living that makes a ridiculous 4 cups of frosting (great if you are making cupcakes for a 3rd grade class, excessive when making 14 cupcakes for a small birthday gathering). What I settled upon was the recipe on the back of the box of C&H powdered sugar, with a few very important tweaks. Using the recipe as written on the box produced a cloyingly sweet frosting that instantly made my teeth ache upon tasting it. The addition however of sea salt and cloves balances the sweetness and adds an unexpected spiciness that is niceiness.

This recipe yields 14 "texas sized" cupcakes (as stated on the package of muffin cups) and would likely yield 16-18 normal cupcakes, or better yet, 30 mini cupcakes.

Devil's Food Cupcakes
Adapted from the Better Homes and Gardens Cookbook 12th edition
Prep 40 min. Baking time 25 min. Oven 350 degrees.

Ingredients
3 eggs
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
2 wedges Ibarra Mexican Sweet Chocolate finely grated
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1 1/4 cups brown sugar
1 1/2 cups white sugar
1 teaspoon vanilla
1 1/2 cups cold water
1/4 teaspoon ground cloves

Method
1. Allow eggs and shortening to stand at room temp for at least 30 minutes.
2. Meanwhile, mix flour, baking soda, cocoa powder, grated mexican chocolate, cloves, and salt together in a medium bowl.
3. In a larger mixing bowl, beat shortening with an electric mixer on high for 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs one at a time, beating after each addition until combined.
4. Add flour/cocoa mixture and water alternately, a little at a time, beating on low until well combined.
5. Pour mixture into muffin cups, and bake in a 350 degree oven 20 - 25 minutes or until a toothpick inserted in the middle comes out clean.
6. Allow to cool 1 hour before frosting.

Clove Spiced Frosting
Makes approx 2 cups

Ingredients
1 lb powdered sugar
1 stick butter, softened
1/2 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon vanilla

Method
1. Allow butter to stand at room temperature approx 30 minutes until well softened.
2. Add butter, salt, cloves, and vanilla to a large mixing bowl.
3. Begin adding powdered sugar gradually, 1/2 cup at a time, and beat at high speed until well combined and all sugar has been added (approx 6 minutes). I recommend the use of a stand mixer for this if available, scraping the sides after each addition.
4. Salt and vanilla amounts can be adjusted to taste. The frosting will be soft but will thicken upon sitting, stir regularly while frosting the cupcakes to keep it pliable. Extra frosting will keep covered in the refrigerator for up to 2 weeks.

Chili

2009-02-07T20:49:00.000-08:00

Don't be daunted by the cook time, it only takes 30 minutes of prep, and the rest is done by your slow-cooker

Although I was born and raised in Southern California where Spanish, Mexican, and Southwestern cuisine influences abound, I was still the subject of a purely Irish/Italian/Midwestern diet. As such, this version of chili is more of a hybrid of beef stew and a good bean soup. Succulent, spicy, and saucy...just the way I like it.

People put lots of crazy things into chili - chocolate, peanut butter, garlic, bread, just to name a few - but for my money all you need is lots of beans, some good beef, and BEER! I cheated by using a can of salsa to spice up the base of my Chili. There are no shortage of great varieties in the "ethnic foods" section of my supermarket that have more exotic chili's than the ubiquitous Pace piquante sauce. I used Herdez Salsa Ranchera for this batch which has Jalapeno, Ancho, and Cascabel peppers. As if that wasn't spicy enough, I added a liberal dash of Spike seasoning... but that is a whole other story. There is also some debate over ground vs. chunks of beef, and after many failed attempts using ground, I used cubed chuck steak this go 'round which gave me the flavor and texture I was after. While I like my chili heavy on the beans, much of these measurements can be adjusted to taste.

Saucy Chili
Cook time 3-6 hours. Prep time 30 min.

Ingredients
1 to 1/2 lbs chuck roast, cubed.
1 8oz can diced tomatoes.
1 medium red onion, diced.
1 12oz bottle of your favorite beer (I used Eye of the Hawk Select Ale for this recipe which gave a great sweetness to the spicy edge)
2 to 4 tablespoons cornstarch
1/2 cup salsa
1/2 teaspoon cumin
1 teaspoon oregano
1 Tablespoon chili powder (more if desired)
2 15oz cans red kidney beans

Method
1. Combine diced tomatoes, diced red onions, cumin, oregano, and 1 Tablespoon chili powder in your slow cooker or stock pot and set to low.
2. Meanwhile, cube and brown the chuck roast, I recommend a heavy cast iron skillet for this purpose. Note that the meat should be well browned but does not necessarily need to be cooked through.
3. Drain off as much fat as possible, there will still be plenty of juices left in the beef so don't worry if it seems like you are throwing away a lot of liquid.
4. Add beef to slow cooker or stock pot. Add beer and mix well.
5. Add 2 tablespoons cornstarch and mix well
6. Allow to cook on low for 3-5 hours.
7. Remove lid and allow to cook on high for an addition 30 minute to 1 hour until much of the excess liquid has cooked off. The final product should have a saucy, gravy like consistency. The additional 2 tablespoons of cornstarch may be added at this time to thicken the sauce if necessary. Additional chili powder may be added at this point as well if not spicy enough.

Serve with tortilla chips or cornbread!

Cheesy Pasta Bake

2009-02-07T19:02:00.000-08:00

Not terribly photogenic, but oh so good.

I cannot call this dish macaroni and cheese. For one, I do not like to use macaroni when creating this dish as it reminds me too much of kindergarten craft projects and I have a hard enough time controlling my impulse to run for the glitter and elmer's glue as it is. For two, the dish I know as macaroni and cheese from my childhood comes from a bright blue box and is often a suspicious orange color. That having been said, this dish is divine. I do not know how I spent the formative years of my life having never had "real" macaroni and cheese - from an oven, not a pot - but I have recently seen the light.

The first time I experienced "real" macaroni and cheese was with my partner Noah at his mother Toni's house. His mother and stepfather have been veggie-converts for many years and as such have had time to perfect what has become a staple in their home. This version is a hodgepodge of what I gleaned from watching Toni work her magic and a recent recipe from Gourmet magazine. It couldn't be simpler and there are SO many ways to vary this recipe to go from weeknight sassy to dinner party classy.

Cheesy Pasta Bake
35 minutes cook time. 15 min prep time. 350 degree oven.

Ingredients
12 oz pasta (I prefer campanelle or penne, but use macaroni if you like)
2 Tablespoons butter
2-4 Tablespoons flour
1 cup heavy cream (or 1 1/2 cups milk if heavy cream scares you)
1 teaspoon mustard
4 cups grated cheese (see variations below)
1 teaspoon paprika (optional)

Method
1. Cook pasta until al dente per package directions
2. Meanwhile, butter a 9x12 baking dish and set aside
3. As the pasta cooks, melt butter in a small sauce pan, once butter has melted stir in 2 Tablespoons flour.
4. Add 2 cups grated cheese and stir until cheese has melted.
5. Remove pan from heat and add cream or milk and mustard. Stir until blended. At this point you can add more flour if you prefer a thicker sauce, or more milk/cream if you prefer a thinner sauce.
6. Once the pasta is finished cooking, rinse in cool water and drain well.
7. Add pasta to baking dish, stir in sauce, cover with remaining cheese. Sprinkle with paprika and, if you like, black pepper.
Bake uncovered for 35 minutes in a 350 degree oven.

Variations

Old Fashioned
Use an extra sharp cheddar cheese, I like Tillamook Special Reserve Extra Sharp or any of the Vermont Cheddar Cheeses at Trader Joes.

Ham and Cheese
Brown cubed pancetta and mix in with pasta as you add the sauce. For cheese use a mixture of half Gruyere and half Fontina cheeses for a not too rich, not too sharp balance.

Three Cheese
This may be too excessively rich for most, but use 3 cups Comtè, 3/4 cups grated Parmesan, and 1/4 cup fontina.

These are just a few of many options, be bold, go crazy.

Oh snap, I blog!

2009-02-07T18:55:00.000-08:00

After enjoying many food blogs such as simply recipes, smitten kitchen, and cook and eat, I have decided to throw my hat into the food blog ring. I subscribe to the theory that there can never be too much food, so by virtue of this fact there can never be too many food blogs. I will do my best to keep what's coming out of my kitchen onto this site. Bon appètit!