Search Simmering Sibs
12.21.2011
Lasagna Soup
11.08.2011
Homesick Texan Carnitas
11.02.2011
Rum Spritz
Dave's Holiday Cookie Fav
DOUGH
1 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon rum extract
2 1/4 cups flour
food coloring
GLAZE
1/4 cup butter
1 cup powdered sugar
1 teaspoon rum extract
1 tablespoon hot water, or more if needed
food coloring
Directions:
1. Cream together butter and sugar. Add egg and rum. Work in mixture of flour and salt. Tint to desired colors.
2. Put through a cookie press. Bake 6-9 minutes at 400 degrees. Take out when they start to show a slight tint of brown.
3. Make glaze, tint to match cookies. Spread on cooled cookies, or put glaze in ziploc bag with the corner snipped and squiggle over cookies.
11.01.2011
The BEST Weeknight Chicken Pot Pie
This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don’t convey their distinctive tastes but greatly deepen the savory flavor of the filling. When making the topping, do not substitute milk or half-and-half for the heavy cream.
Filling
1 1/2 pounds boneless, skinless chicken breast and/or thighs
3 cups low-sodium chicken broth
2 tablespoons vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
2 small celery ribs, chopped fine (about 1/2 cup)
Table salt and ground black pepper
10 ounces cremini mushrooms (baby bella), stems trimmed, caps wiped clean and sliced thin
1 teaspoon soy sauce
1 teaspoon tomato paste
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
2 teaspoons juice from 1 lemon
3 tablespoons minced fresh parsley leaves
3/4 cup frozen baby peas
Crumble Topping
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1 ounce Parmesan cheese, finely grated (about 1/2 cup)
3/4 cup plus 2 tablespoons heavy cream
1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.
10.27.2011
Cincinnati Chili
From Cook's Illustrated, Published February 1, 2005, Serves 6 to 8
Note: Choose a relatively plain tomato sauce-nothing too spicy or herbaceous. To warm the kidney beans, simmer them in water to cover for several minutes and then drain.
2 teaspoons table salt or more to taste
1 1/2pounds ground beef chuck
2 tablespoons vegetable oil
2 medium onions , chopped fine (about 2 cups)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
2 cups tomato sauce
hot pepper sauce
Accompaniments
1 pound spaghetti , cooked, drained, and tossed with 2 tablespoons of unsalted butter
12 ounces sharp cheddar cheese, shredded
1 can red kidney beans (15-ounce), drained, rinsed, and warmed
1 medium white onion , chopped fine (about 1 cup)
FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.
Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.
Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)
TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese, beans, and onion. Serve immediately.
10.26.2011
Ethel's Sugar Cookies
Ingredients:
6 tablespoons vegetable shortening
6 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Directions:
1. Cream together shortening, butter and sugar. Add eggs and vanilla. In a small bowl, mix together flour, baking powder and salt. Add to butter mixture. Combine.
2. Chill 1 hour.
3. Roll out and cut. Bake at 400 for 6-8 minutes.
4. Decorate with orange frosting, M&Ms, licorice laces and candy corn.
10.24.2011
FREE Online Cooking Course
There was also an exercise in which you tasted six different kinds of canned tomatoes to train your palette in detecting certain flavors. In hindsight, I wish we would of done this activity, but in the interest of not buying a ton of tomatoes we would have likely just thrown away, we skipped over that part.
The free lesson was nice but I don't know if I would fork out that much cash and dedication to go through an entire series. (An eight week course on the Principal of Cooking costs $500!) We will definitely be trying out their free knife skills lesson when we get around to it.
Cap'n Crunch French Toast? The hell you say!
"Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip! This celebrates the Blue Moon Café in Baltimore, Maryland. This is absolutely wonderful. My friend Eric, who loaned me this cookbook, slices the berries the night before and coats them with maple sugar and marinates them in the 'fridge overnight - this makes them quite succulent by morning!"
Ingredients
- 3/4 cup heavy cream
- 3 large eggs, lightly beaten
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 3 cups Cap'n Crunch cereal
- 8 -10 slices bread, such as Texas toast or 8 -10 slices French bread
- butter
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 cups fresh seasonal berries, assorted
TOPPING
Directions
- In large bowl, mix together cream, eggs, sugar, and vanilla. Whisk until well combined.
- Crush cereal by placing in plastic storage bag and rolling over it with a rolling pin. Once it resembles cracker meal, transfer to a shallow dish.
- Moisten a couple pieces of bread in cream mixture until soft but not completely soaked. Allow excess liquid to drip off bread, then press into the cereal crumbs to coat evenly. Set on a sheet pan and repeat with remaining slices.
- Heat a large skillet or griddle over medium heat. Adding butter as needed, cook bread on both sides until it caramelizes, about 6 to 8 minutes total.
- In large bowl using a hand mixer beat the cream, confectioners’ sugar, and vanilla until soft peaks form.
- Dollop on top of the French toast and serve with the berries.
10.04.2011
Cajun Chicken, Sausage & Corn Stew
This homey dish is usually served with a crusty, rustic loaf of bread to help sop up the sauce and plenty of hot sauce; you can also serve this over plain baked rice. We just ate it straight up.
3 pounds bone-in, skin-on chicken thighs (8 to 10 thighs), trimmed
salt and ground black pepper
2 tablespoons vegetable oil
1 pound kielbasa sausage, sliced 1/4 inch thick (we used turkey kielbasa)
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 medium onion, minced
2 celery ribs, minced
1/4 teaspoon cayenne pepper
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
3 1/2 cups low-sodium chicken broth
2 bay leaves
1/4 cup fresh cilantro leaves, minced
1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Working with one ear of corn at a time, stand the corn on end inside a large bowl. Use a paring knife to cut the kernels off the cob. Using the back of a butter knife, scrape any remaining pulp off the cob and into the bowl. Discard the cobs.
2. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown on both sides, 5 to 8 minutes, reducing the heat if the pot begins to scorch. Transfer the chicken to a medium bowl. Repeat with the remaining 1 tablespoon oil and the remaining chicken; transfer to the bowl. When the chicken is cool enough to handle, remove and discard the skin.
3. Pour off all but 1 tablespoon of the fat left in the pot. Add the kielbasa and cook over medium heat until it begins to brown, about 2 minutes. Stir in the peppers, onions, celery, cayenne, and 1/4 teaspoon salt and cook until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the corn, scraping up any browned bits. Stir in the broth and bring to a simmer.
4. Add the chicken with any accumulated juices and the bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender but not quite falling off the bone, about 1 1/4 hours.
5. Remove the pot from the oven, transfer the chicken to a cutting board, and remove the bay leaves. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces; discard the bones.
6. If the sauce is too thin, continue to simmer the stew over medium-high heat as needed to thicken. Off the heat, stir in the shredded chicken, cover, and let stand for 5 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.
9.18.2011
The Great Sandwich-Eating Contest of 1938
9.13.2011
"I don't know what she put in her chicken tetrazzini but Paul looove it."
Reduced-fat Chicken Tetrazzini - Cook's Country
12 ounces boneless, skinless chicken breasts, trimmed of all visible fat and cut into 3/4" pieces
2 tablespoons soy sauce
1 slice hearty white sandwich bread, torn into quarters
7 tablespoons grated Parmesan cheese
2 1/4 teaspoons salt
3/4 teaspoon pepper
5 ounces spaghetti, broken in half
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
8 ounces white or cremini mushrooms, trimmed and sliced thin
1 onion, chopped fine
1 cup frozen peas
1 cup low-sodium chicken broth
2 tablespoons dry sherry
2 ounces Neufchatel cream cheese
Combine chicken and soy sauce in zipper-lock bag and refrigerate for 30 minutes to 1 hour. Pulse bread, 2 tablespoons Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 8 to 10 pulses.
Meanwhile, adjust oven rack to upper-middle position and heat oven to 400 degrees. Bring 2 quarts water to boil in large saucepan. Add pasta and 1 1/2 teaspoon salt and cook, stirring often, until just al dente. Reserve 1/2 cup cooking water, then drain pasta and return to saucepan. Toast flour in 12" skillet over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Whisk flour into reserved cooking water; set aside.
Melt butter in now-empty skillet over medium-high heat. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until browned, 6 to 8 minutes. Stir in peas and add mixture to saucepan with pasta.
Add broth and sherry to now-empty skillet, scrapping up browned bits. Stir in reserved flour mixture, cream cheese and remaining 5 tablespoons Parmesan and bring to boil, whisking until smooth. Add chicken and simmer until exterior of chicken is opaque, about 1 minute. Add chicken mixture to pasta mixture and toss until combined. Scrape into 8" square baking dish and top with bread crumb mixture. Bake until golden brown, 12 to 14 minutes. Let cool on wire rack for 10 minutes. Serve.
8.11.2011
Olive Oil Cake a la Sweet Basil & Honeyed Pine Nut Ice Cream
2C Whole Milk
1T + 1t cornstarch
1.5oz (3T) cream cheese, softened
1/4t fine sea salt
1.25C Heavy Cream
2/3C sugar
2T light corn syrup
A large handful of fresh basil leaves roughly torn into small pieces
1/3C Honey Pine Nuts (see below)
Honey Pine Nuts: (makes about 1 cup)
1C Pine Nuts (or other nut if you like)
2T light brown sugar
2T honey
1T unsalted butter, melted
1/4t fine sea salt
Preheat oven to 350. Combine nuts with the remaining ingredients in a bowl, tossing to coat. Spread out on a baking sheet and bake for 8 mins. Stir and bake for another 5-6 mins, stirring twice; the nuts should look bubbly and somewhat dry. Remove from the oven and let cool completely, stirring the nuts every couple mins to break them up.
Ice Cream
PREP: Mix 2T of the milk with the cornstarch in a small bowl to make a slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
COOK: Combine remaining milk, the cream, sugar and corn syrup in a 4 qt saucepan, bring to a rolling boil over med-high heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over med-high heat and cook, stirring with a heatproof spatula, until slightly thickened about 1 minute. Remove from heat.
CHILL: Gradually whisk the hot milk into the cream cheese until smooth. Add the basil. Pour the mixture into a 1 gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 mins.
FREEZE: Strain out the basil. Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, folding in the honey pine nut pralines as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hrs.
Opah!!
8.08.2011
Pasta Palooza
Wendy & I decided to make some fresh pasta to go with the pesto she whipped up. We used 1 c. of Semolina flour, 3 c. of all purpose flour and 6 farm fresh eggs. Reminiscent of knee high stockings, we hung the sheets of pasta on hangers to dry. Sending them through the pasta machine a second time, out came the ribbons of fettuccine. We had an epic poolside meal, not soon to be forgotten!
8.02.2011
Support Your Local Farms
They let you buy a work share for $90 off the share price if you pledge to do a minimum of eighteen hours of manual labor on the farm. I jumped at this opportunity... besides, it will make up for the fact that I can't have a garden in this apartment complex and I'll learn lots of new things.
Every Wednesday I go to a home a few miles from our apartment to pick up my box of just-picked veggies and a half-dozen eggs. I will probably need some suggestions on what to do with a lot of these ingredients, but I'm so ready for a challenge in the kitchen. Here's what this weeks shares look like:
Single Share: Lettuce, kale, cabbage, garlic, broccoli, beets, summer squash
Couple Share: Chard, green onions, lettuce, kale, cabbage, garlic, broccoli, beets, summer squash
Family Share: Chard, cilantro, parsley, green onions, lettuce, kale, cabbage, garlic, broccoli, beets, summer squash
Single Fruit Share: 1 bag of peaches
Double Fruit Share: 2 bags of peaches
Bread Share: Multi-grain seed bread
Mouco Cheese Share (one round/share): Truffello
Haystack Goat Cheese Share (one log/share): Applewood smoked
Windsor Dairy Cheese (one block/share): McIntyre Jack
Mushroom Shares: Either oyster or shiitake
7.28.2011
Lighter Stuffed Mushrooms
Stuffed Mushrooms - The Best of Cook's Illustrated Light - Makes 30 mushrooms, serving 10
Note: The mushroom caps shrink significantly as they cook, so be sure to buy ones that are 11/2 to 2 inches wide. To prepare the mushrooms up to 2 days ahead, roast the caps and stuff them, but do not top with the reserved Parmesan. Arrange the unbaked stuffed mushrooms on a plate, wrap tightly with plastic wrap, and refrigerate. To bake, transfer to a foil-lined rimmed baking sheet, sprinkle with the Parmesan, and bake as directed in the recipe. You do not need to increase the cooking time.
MUSHROOMS
30 (11/2 to 2 inch wide) white mushroom caps, wiped clean
1 tablespoon olive oil
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/4 teaspoon salt
pinch ground black pepper
FILLING
1 teaspoon olive oil
2 large shallots, minced (about 1/2 cup)
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
12 ounces white mushrooms, wiped clean and chopped fine (about 2 cups)
1 tablespoon fresh minced thyme leaves
salt
2 tablespoons dry sherry
1 tablespoon white wine vinegar
1/2 cup fresh bread crumbs (crushed up stale bread - not the pre-packaged kind)
1 ounce Parmesan cheese, grated (about 1/2 cup)
ground black pepper
1. FOR THE MUSHROOMS: Adjust an oven rack to the middle position and heat oven to 450 degrees. Line a large rimmed baking sheet with foil. Toss the mushroom caps with oil, garlic, salt, and pepper, then lay gill-side down on the prepared baking sheet. Roast the mushrooms until they release their juices, about 20 minutes. Flip the caps over and continue to roast until the liquid has evaporated completely and the mushrooms are brown all over, about 10 minutes longer. Remove the mushrooms from the oven, flip gill-side down, and set aside to drain any excess moisture whole preparing the filling (Do not turn off the oven.)
2. FOR THE FILLING: Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the shallots and cook, stirring often, until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chopped mushrooms, thyme 1/2 teaspoon salt and cook, stirring often, until the mushroom mixture is dry, about 6 minutes. Stir in the sherry and cook until absorbed, about 1 minute. Off the heat, gently stir in the vinegar, bread crumbs, and 6 tablespoons of the Parmesan; season with salt and pepper to taste.
3. TO ASSEMBLE: Flip the roasted mushroom caps gill-side up and spoon about 1 teaspoon of the filling into each cap. Top each mushroom with a pinch of the remaining 2 tablespoons Parmesan. Bake the mushrooms at 450 degrees until the cheese has melted and the filling is warm, 10 to 12 minutes. Serve immediately.
7.27.2011
Dill Potato Salad
7.21.2011
Shhh... It's a Surprise.
My solution: ice cream! Little does he know, Jeni Britton Bauer of Jeni's Splendid Ice Creams just released a cookbook of over 100 of her most favorite flavors and accoutrement specially modified for home ice cream makers. That last part is the kicker, because anyone who has tried knows that more often than not, large batch ice cream recipes don't convert well for the at-home cook and you end up with either an icy gritty ice cream or a gooey sloppy mix that eventually turns into the former.
I can't wait to go home and give it to him. Unwarranted and completely unexpected surprises are the best. And now we will have something to turn to when he moans over how much he misses Jeni's. (Available at BN.com for $15 plus free shipping and an additional 6% cash back if you go through ebates.com - just ask me for an invite.)