Category Archives: Recipe? What Recipe?

Because you asked.. this is where I try to recreate some of my memorable dishes.

Ginger crunch; bday style

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Hmm; it was my birthday yet somehow last night I ended up baking last week.
Tried making the Ginger Biscotti again but this time using old metal ice trays as the form instead of the free-form style on the pan because of the sticky loose batter.
While at it I used an old “Martha” trick of using clips to hold the parchment paper and place. All in all these vintage worked great and gave me a more uniform size an bake.

I used a pretty easy recipe for it that I found on the King Arthur Flour website http://www.kingarthurflour.com/recipes/ginger-biscotti-recipe

Ingredients
6 tablespoons (3 ounces) butter
2/3 cup (5 ounces) brown sugar, packed
1/4 teaspoon salt
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
2 large eggs ( I used XL eggs and also tried Jumbo ones – the difference is the firmness was not as brittle)
2 cups (8 1/2 ounces)  Unbleached All-Purpose Flour
1 cup (6 1/2 ounces) finely diced crystallized ginger

Instructions

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18 x 13-inch) baking sheet. For the variation I did – one batch filled two ice trays.
In a medium-sized bowl, beat the butter, sugar, salt, spices, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour and crystallIized ginger, stirring until smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.

Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14″ long. It will be about 2 ½” wide, and about ¾” thick. Using your wet fingers, smooth the top and sides of the log.

Bake the dough for 25 minutes (my oven 20 min was perfect – the extra 5 gave me a more brown bottom). Remove it from the oven, and allow it to cool on the pan anywhere from 15 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen.

(Note – they suggest using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. But I don’t find that easier.)

Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log into ½” to ¾” slices. Cut at a 45° angle, for long biscotti; cut crosswise slices, for shorter biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Once they’re cool, store airtight, to preserve their texture. If biscotti aren’t as crunchy as you’d like (and the weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze. Make sure they are well cooled.

Yield: about 16 large (about 5 ½” long) biscotti.Variation: For smaller biscotti, shape the dough into two 12″ logs, about 2″ wide. Bake as directed above.

Yield: about 3 dozen mini-biscotti.

 

Spicy Citrus Jicama & Mango Fruit Salad with Blueberries and Mint

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I tried this for Pauls office picnic and have done it several times since with both a vegan version and a regular one.

Several versions exist online but I found them too plain for me – so I adapted it some with adding the blueberries and more citrus.IMG_2995 The big part of this is not to add herbs like basil unless you want it to become more of a “salsa”.

Ingredients

 

  • 3 tablespoons sugar (for vegan use Agave Nectar)
  • Grated lime zest plus 3 tablespoons juice (2 limes)
  • 1/4 teaspoon red pepper flakes ( too taste – I usually add more as the Jicama can take it)
  • Pinch salt
  • 12 ounces jicama  – diced
  • 2 mangos chopped
  • 2 oranges and the zest of both of them
  • 1 lemon
  • fresh mint leaves
  • a pint of blueberries
  • 1 tablespoon of honey (or early season maple syrup)(optional)
  1. Prepare the JicamaIMG_2996
    1. Peel the jícama, and cut into 1/4″ dice (should yield 1-1/2 cups).
    2. In small saucepan, add the sugar, 1/2 the lime zest and juice, 1/2 the orange zest, 1/4 teaspoon red pepper flakes, a pinch salt. (note adding some fresh ginger root also has a nice flavor)
    3. Put over medium burner and cook for 3 minutes until the sugar dissolves; stirring constantly.
    4. Remove pan from burner, stir in jícama to coat, and allow the syrup to cool for 20 minutes.
  2. Rest of the fruit
    1. Meanwhile, peel the mangos, removing pit, and cut into 1/2″ dice (should yield about 4 cups).
    2. Add to a large serving bowl.
    3. Peel your oranges and cut away the pith. Slice into 1/2″ thick rounds and then into 1/2″ dice.
    4. Add to bowl with diced mango.
    5. Add the rest of the lime and orange zest, honey and toss.
  3. After the syrup has cooled for 20 minutes, pour over fruit in serving bowl and toss until well combined.
  4. Cover and refrigerate for 15 minutes prior to serving.
    1. I think this is better after it has sit for a few hours or overnight.
    2. Add the chopped mint before serving.img_3307

You can add more lemon if you need it brighter. the amounts are really a tarting place – depending on if you buy your mango already cut up, how sweet it is, and how large your jicama is – you can play it by taste. This feeds a lot – figure 5 -8 people, so is great for a picnic or potluck

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Other versions include:

Mango, Orange, and Jícama Salad

https://www.americastestkitchen.com/recipes/7783-mango-orange-and-jicama-salad

 

Cast Iron Skillet S’mores

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Super easy. Both adult & child friendly.

Several variations exist for this dish – but they all essentially say the same thing.

  • 1/2 tablespoon butter
  • 1 1/2 cups chocolate chips (semi-sweet, milk chocolate, or a combo)
  • 15 jumbo marshmallows, halved ( use larger scissors to cut them)
  • Graham cracker squares

Heat your stove to 450 degrees and use a good solid heavy pan – Cast Iron is perfect, put the pan in the middle of the oven while it is heating up! This is important – you want the pan good and hot.

Once oven lets you know it has hit 450, wait 5 more minutes. Then using a pot older or mitt (Don’t even ask me why I need to mention this…) take the pan url of the over and place on the stove.

Place a good pat of butter in the center of the pan and as it sizzles, move it around so the bottom and sides are covered with melted butter.

Pour chocolate chips in an even layer into the bottom of the skillet to form a good layer.

With out touching the pan or the melting chocolate, arrange the marshmallows to cover and fit (much like biscuits)  – essentially cover all the chocolate.

Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Remove from the oven and allow to rest for 5 minutes. This is important.

Serve with graham cracker squares or sticks, pretzel sticks, biscotti – you name it. …but be careful, because the dip (and the skillet) will be very hot!Notes

A few collected notes from the recipes:

  • One of our pals suggested adding bananas to the pan after the butter then adding chelate – but I am thinking that might not get the chocolate fully melted – but I bet you could add them on top under the marshmallow.
  • You may use another type of oven-safe baking dish, but it should be noted that the chocolate will probably melt more evenly (and stay melted more consistently) using a heavy cast iron skillet, which retains heat better than other types of dishes.
  • Be sure to let the skillet rest for 5 minutes before serving so that the residual heat from the skillet can finish melting the chocolate chips. Some of the chocolate chips may retain their shape, but once you dip a graham cracker into them, they should be fully melted (in the same way that chocolate chips melted in the microwave hold their shape until stirred).
  • Adjust the proportions of chocolate and marshmallows to your liking or to the size of the skillet or baking dish that you use, but don’t make the layer of chocolate chips too thick or they may not fully melt.
  • You may use whatever type of chocolate or marshmallows you have on hand…finely chopped chocolate, mini chocolate chips, regular chocolate chips, mini marshmallows, (halved) jumbo marshmallows, etc.
    Here is the one we used ; http://www.fivehearthome.com/2014/08/10/smores-dip-baked-in-skillet-oven/

 


Black Pepper and Orange? No, Really…

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Having to change gears for a 3-day trip to present in Traverse City Mn on IPS Monday after my routine week in DC for my work on the commission usually results an excuse to step away.

Facing my computer and desk this morning  I am faced with the eternal travelors dilemma; how do I reframe all I have to do to prepare the next week, debrief my last DC trip and get my capstone grades in for students?

Headphones on, refridgerator open; engage..IMG_3117

First is a quick ham, feta, broccoli and cheddar quiche for brunch when someone ( Paul) gets up. IMG_3114

Then whip up another variation on those Black Pepper & Orange peel biscotti by special request from the pals who gave us our “Charlie Brown Tomato Plants”.

Since it’s rare I get a special request, when I got asked to remake my adapted version of the Black Pepper, Vanilla & Orange peel  I wrote about on “the battle rages on” which is actually yet its own adapted recipe  Valerie Bertinelli’s Helen’s Black Pepper Biscotti I agreed too on my return this week.

Below is the my revised version with notations where I made changes

Ingredients
  •  2 3/4 cups all-purpose flour
  •  1/2 teaspoon baking soda*
  •  1/2 teaspoon baking powder*
  •  1 tablespoon freshly ground black pepper ( I use a mixed of fine ground and course grind for taste and texture.)**
  •  Pinch kosher salt
  •  1/2 cup (1 stick) unsalted butter, softened
  •  1 cup sugar
  •  3 large eggs, at room temperature
  •  2 teaspoons grated orange zest (I tend to get the organic ones or ones I pick from my pals garden- depending on size of orange this may be 1 -oranges )
  • The zest of one lemon
  •  1 1/2 teaspoons vanilla extract
  •  1/4 teaspoon almond extract
  • 1 1/2 cups chopped walnuts, lightly toasted (In reality the nuts are option, or use another sturdy nut that can take a bake and have a bite to them; Almonds, Pecans, Pistachios all work to my taste.)
 * If you don’t bake a lot- check the expiration dates on these!
** To give these a visual pop – you can ground peppercorns that are other colors over the traditional black)

Sift together the flour, baking soda and baking powder over a piece of wax parchment paper ( I find this works bette and makes it easier to pour into the mixer). Stir in the pepper and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light, have the patience to let it do it’s work – it could take several minutes. Add the sugar and beat until light and fluffy, about 7 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla and almond extracts.

With the mixer on low, slowly pour in the flour mixture, and then the walnuts. Mix a few minutes till the dough texture is formed a sticky mess 😉 .

(You can also do this by hand and fold them in then work the dough by hand till smooth).

Pour the dough out on to a lightly floured plastic wrap covered surface or clean counter top. Gently knead the dough to shape with your hands to form a thick round ball shape. The dough is super easy to handle at this piont. Cover the dough with plastic wrap and refrigerate for 30 minutes. (For this batch I omitted nuts). img_3111 img_3112

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper ( nonstick silicone liners also work).

Remove from the refrigerator, unwrap and divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1 inch tall. (note you can make these as wide or thick as you like – I find because of the texture and taste of these, I tend to like a finished bake that is about 3inch long and 1.5 inch high you may have to play with it a few times). But they don’t need to be preferfect. In fact any uniform shape will work. ( I am planning to try shaping it as a round log and slice into discs next time). Bake until the logs are cooked through and lightly browned on the bottom, about between 20- 35 minutes, depending on your oven and pans.  Watch them the last 5- 10 minutes as this could differ based on your pan and stove temp.

Let the logs cool for about 5-7 minutes on the baking sheets (leave the oven on), then transfer them carefully to racks (remove the parchment paper) to cool 10-15 minutes more.

Using a serrated knife, slice each log either on the diagonal (to give you a fancy shape) or straight across into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 10 to 15 minutes more. I general flip mine over about half way to get even color. img_3121 img_3120

Note: These biscotti have a great golden color to them which will darker to as you “second bake”. If you want to keep them less brown; adjust time or instead of laying them on the cut sides, leave the standing cooked side down.

Transfer the biscotti to cooling racks to cool completely. The longer they bake the harder they become. Note: they will continue to harden as they cool. Store in tins or air tight containers (QVC favorite Lock & Lock rock for this). They will keep, tightly covered, up to 1 week.

This Cook’s Note came from the recipe website and I though worth sharing: To toast the walnuts  or most nuts on the stove top, put them in a dry skillet over medium heat and cook, stirring, until golden and fragrant. To toast them in the oven, spread in a single layer on a baking sheet and roast at 350 degrees F until golden and fragrant. In either case- the minute you smell them – get them off the heat.

 

 

 

 

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

 

Celebration Dinner (part 2)

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For part two of Pauls dinner, I decided to try Ree Drummond’s version of pot roast. When I have made them before – I tend to use the crockpot – but the need to use an extra pan to crust the meat seems counter intuitive when I know I am going to be home and have a dutch oven to cook it in.IMG_2967

Over all I think her recipe came to well – but I will notate placed I would change for the future (and one significant change I did make).

Ingredients

Salt and freshly ground black pepper
One 3 to 5-pound chuck roast [For the one here – it was just over 5 lbs – but I made the butcher give me one that was somewhat even thickness]IMG_2955
2 or 3 tablespoons olive oil
2 whole onions, peeled and halvedIMG_2953 IMG_2954
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional [So I didn’t want to crack open a bottle for this one recipe – so used Pomegranate soda instead.. yes Pomegranate. As a fruit it is a natural pairing with beef and they make the carrots even sweeter tasting]
3 cups beef broth
2 or 3 sprigs fresh rosemary [in future I will use 4 or 5 – this was way to subtle for me]
2 or 3 sprigs fresh thyme [in future I will use 4 or 5 – this was way to subtle for me]

Instructions

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast. [I do mean generously – its a think cut of meat]
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them aIMG_2956round a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine [Remember I used Pomegranate soda] or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.IMG_2960 IMG_2958IMG_2961
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender. [Mine was ready at the 4 hour mark!] Fall apart goodness.IMG_2964 IMG_2966

Note: During the last 40 minutes, I cut some wedges of potatoes and tossed with olive oil, salt, pepper and cayenne and tossed them in the oven to cook as well. I wanted the crisp texture to contrast with the soft and chewy one of the pot roast.

Some Home Cooking to get me back in practice (Part 1)

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IMG_2946 IMG_2951 IMG_2952After several weeks of vacation and a lot of work travel I haven’t been able to cook as much as I tend too. So when Paul got word about his promotion, it was a good reason to try out a few new recipes I have been waiting on.

First off was the Pineapple Upside-down cake; for some reason I had a craving for its sweet and gooey texture when I got back from Provincetown. I cheated some and used a Duncan Hines box as the starter (and they were recently on sale) along with canned Pineapple. The recipe I started with is below and my changes are in red.

  • ½ cup (1 stick) butter or margarine, melted
  • 1 cup firmly packed brown sugar [I prefer dark but light will do]
  • 1 can (20 oz.) pineapple slices, drained and lightly patted dry
  • 4 Maraschino cherries, halved [I forgot to buy them..]
  • 1 package Duncan Hines®  Signature Pineapple Cake Mix
  • 1 package (3.4 oz.) vanilla instant pudding and pie filling [I actually use coconut instant pudding – it adds a different yet subtle taste.]
  • 4 large eggs
  • 1 cup water
  • ½ cup oil
  • 1 teaspoon of vanilla extract
  • pitch of salt

Intructions:

Now the cast Iron pan I use is larger than the one they recommend by an inch or two.. but that just means it won’t be a high

  • Preheat oven to 350°F.
  • Melt butter in 12-inch skillet with oven-proof handle or cast iron skillet. [Because I use a cast iron skillet, I actually put the pan in the oven while it heat up, then once hot, put in on the burner while I add the butter to melt]
  • Remove from heat. Evenly sprinkle with brown sugar.
  • Arrange pineapple slices on top of mixture and place cherries in center of each pineapple; set aside.
  • Combine cake mix, eggs, water, oil, salt, vanilla and instant pudding in large bowl.
  • Beat with an electric mixer at medium speed for 2 minutes. [Mixing by hand works perfectly fine as well]
  • Pour batter evenly over fruit in skillet.
  • Bake 50 minutes or until toothpick inserted in center comes out clean. [My oven had the cake perfect at 42 minutes – but had I wanted a more well cooked top, I could have left it in longer.]
  • Cool cake completely on wire rack in the pan. While it cools the dome in the middle will sink down and flatten out.
  • Invert onto serving plate.

Now to kick this up a few notches – you could drizzle in rum over the cake while it is still warm.. I am just saying..

 

Sunday was our last day of vacation – so it was grill time

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Most Sundays we try to eat early so that we can settle in and prep for the week ahead. Since it was to be our first Monday back after a vacation  – it was even more so important.

I decided the easiest thing was to grill up some veggies, meat and keep it simple.

I saw that Hatch Peppers were in season and on sale – so picked up some of them (they are the long ones) BUT be careful some are mild and some aren’t. I ended up with ones that have more heat than our household will enjoy. So I packed them in olive oil and garlic to marinate them for another day. We had a few peaches at home i wanted to use up so sliced the in half and tossed them on too. The tri-tip comes marinated, but I always add more salt and pepper.  The basic method I use for grilling try-tip is as follows:

Preheat both sides the grill to high. Scape down the grate, cover and reheat.

Toss on the meat, fat side down for 10 mins and don’t touch it! Cover the lid

After 10 min’s. lower the heat to medium on one side, and flip the meat over on to the lower side for 20 – 25 min depending on your grill and how you like the meat done. Once you pull it off, cover in foil for up to 10 min to keep the juices in.

Add the veggies etc to the hot side  and cover for 7-10. then check the veggies for char marks and to flip. They are done when they get to the stage you like them. Remove and cover.

For the watermelon & feta salad – couldn’t be more simple, slice and layer, top with tomatoes, sprinkle with hot pepper flakes, salt and corse pepper. Chill till ready to serve.Just before serving drizzle lemon juice, olive oil and balsamic vinegar (peach vinegar and champagne vinegar also taste great) to taste.

Banana Bread Wednesday

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Ingredients:

  • Two xl eggs
  • Three well ripened bananas
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 cups of Flour (all-purpose)
  • One cup of Sugar
  • 1 teaspoon ground Cinnamon 
  • 1 teaspoon of Salt
  • 1 teaspoon of Baking Powder
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Vanilla
  • 1 tablespoon of whole milk or almond milk or Mocha Mix brand nondairy coffee creamer. 

Directions:

Preheat the oven to 350 degrees if you are using a clear, silver or silacone loaf pan, 325 degrees if using a dark pan. Adjust the racks so that you have one in the middle with enough clearance allow the bread to rise. 

Grease a loaf pan. 

  • I still use the butter method, but a good quality cooking spray will work as well.
  •  9 x 5 x 3 inch will work nicely.   

Mix the sugar and butter in a large mixing bowl until light and blended. 

Add the eggs one at a time, mixing well after each addition.

  • You can use an electric or hand mixer, or the old fashion way, with elbow grease and mix by hand. 

In a smaller bowl, mash the bananas. A  strong fork works or or place the pealed bananas in a ziplock bag and mash by hand. 

Mix in the milk (note: Almond Milk or Mocha Mix  both work as well), vanilla and cinnamon. Mix till blended. 

In another bowl (or a large liquid measuring cup, the one with an edge to make it easier to pour) mix together the flour, baking powder, baking soda and salt.

  • After mixing the dry ingredients,  if you want add 1 cup of chocolate chips into the flour mix. 
  • By coating the chips with the flour, it helps them from sinking to bottom of loaf pan. 

Add the banana mixture to the blended sugar & butter mixture. 

Stir until combined. 

Add dry ingredients, mixing in just until flour disappears.

Pour batter into prepared laof pan. 

 Bake 1 hour to 1 hour 15minutes. 

  • When a toothpick inserted in the center comes out clean its done. 
  • Start checking at 1 hour. 

Remove from the oven, and let the bread still in the loaf pan, cool on a rack for 15 minutes. 

Gently slide a toothpick around the edges of the loaf pan to loosen the edges so that nothing is stuck. 


Remove bread from pan, invert back onto rack and cool completely before slicing or wrapping in plastic wrap.

 Warm weekend sunday

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Im home again from a week in DC. It’s a sunday after a superwarm saturday here in San Francisco.

The monster Dino is walked, fed and napping. His Daddy is still sleeping but coffee is brewing. 


So I guess it’s breakfast time. let’s see what I can toss together;

Crustless mini egg, cheese, veggie & ham “quichatta-cups”. Sorta a cross between a less custardy quiche and a frattata baked in cupcake pans lined with my favorite silecone cups for easy removal and cleaning.


So while in the mood; whipped up a new recipe for a gluten-free take on a base to be used for strawberry shortcakes later today so a pal can enjoy while we eat ours topped over poundcake.

Fresh out of the oven they look ok. Taste and crumb isnt bad. Its’ dense, and could have baked longer; but given it’s a base for marinated strawberries in a chocolate-balsamic sauce it might be a perfect match.


The battle ranges on…

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  So I went with two new versions today;

The pale colored one (lower right) is a Black Pepper, Vanilla & Orange peel version adapted Valerie Bertinelli’s Helen’s Black Pepper Biscotti which I saw on the Food Network recently and was curious about. I just omitted the Walnuts.

 

They have a light taste with the black pepper finish and don’t taste overly sweet.  In this one, watch the second bake time if you don’t want them too brown. 
The darker ones (upper left) are a chocolate-coffee with mini M&M’s biscotti recipe that is traditionaly marbeled and adapted from a cookie card of my Mom’s. But I found it online here: http://www.recipecircus.com/recipes/VICBOOP/BISCOTTI/MARBLED_BISCOTTI.html but instead of marbled I went all chocolate and added more cocao powder to whole batter.

  
These came out denser than previous times and cracked while baking but that could be due in part to the dough being chilled. Flavor wise they still rocked!