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So what to do with grilled vegies when you get tired of the same-old? Add different ingredients!
Inspiration: Wanting something different to go w/ grilled lamb
Time: 30 minutes
Difficulty: Easy
Special Equipment: BBQ or broiler
Servings: 2
1 medium zucchini, slice lenghtwise into 1/4 inch strips
1 small red pepper seeded & sliced into strips
4-6 mushrooms sliced
Kosher salt & fresh ground black pepper
Olive oil
1-2 teaspoons lemon juice
1/4 to 1/2 cup crumbled feta cheese
Powdered sumac (or other Mediterranean spices)
Toss the vegetables in the oil and add salt & pepper to taste. Grill until done to your liking. Toss with lemon juice, feta & sumac. Serve warm or at room temperature.
Monday, September 29, 2008
Friday, September 26, 2008
Sweet Potato Hash
Sweet potato hash was the first thing I remember creating on the fly. Adding a little bit of this, a little bit of that. Up until that point, I was an ardent follower of recipes. I mean I would alter them here and there, but I wasn't confident in my ability to straight up wing it. Needless to say, this recipe changed my life.
In the three years I have been making this, I have made some important modifications. I have discovered roasting the potatoes before frying them up cuts the time into about half. I don't rely on maple country breakfast sausage entirely for a maple kick, and have converted to be a proponent of runny egg yolks, which really make this hash.
So here you have my first ever unique recipe. I made this for Christmas brunch last year to rave reviews from my family, and again this past week to stave off the first chilly fall night. I think I have a winner.
Inspiration: Sweet Potatoes from this week's shopping
Time: 60 minutes
Difficulty: easy
Special equipment: 9x13 metal baking pan 1 large pan
Servings: 3-4
Ingredients:
2 lbs sweet potatoes or yams, washed, peeled and cut into bit sized cubes
2 tbs olive oil
8 country maple breakfast sausages
1 small yellow onion or 1/2 walla walla sweet onion, diced
2 tbs butter
3 tbs brown sugar
2 tbs maple syrup (the real deal only)
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp fresh grated nutmeg
1/2 cup orange juice
1. Preheat oven to 450 degrees with roasting pan in oven
2. Toss sweet potatoes with olive oil. Salt and pepper to taste. When oven has come to temperature, place potatoes on pan and spread to form 1 layer. Roast for 15-20 minutes (until tender but not cooked through), tossing once or twice to cook evenly on all sides. Remove from oven and let rest uncovered.
3. Over medium-low heat, brown sausage in large pan, ensuring they cook all the way through. Remove and let drain on a paper towel. When cool, slice into small, bite sized rounds.
4. Drain all but 1 tbs. of sausage fat from pan. Add butter and onions, and cook onions until transparent. Add the roasted sweet potatoes, brown sugar, maple syrup and spices. Stir until everything has mixed completely and sugar has dissolved.
5. Add the orange juice to deglaze pan. Stir in sausage rounds.
6. Serve with an egg, either fried or poached easy.
In the three years I have been making this, I have made some important modifications. I have discovered roasting the potatoes before frying them up cuts the time into about half. I don't rely on maple country breakfast sausage entirely for a maple kick, and have converted to be a proponent of runny egg yolks, which really make this hash.
So here you have my first ever unique recipe. I made this for Christmas brunch last year to rave reviews from my family, and again this past week to stave off the first chilly fall night. I think I have a winner.
Inspiration: Sweet Potatoes from this week's shopping
Time: 60 minutes
Difficulty: easy
Special equipment: 9x13 metal baking pan 1 large pan
Servings: 3-4
Ingredients:
2 lbs sweet potatoes or yams, washed, peeled and cut into bit sized cubes
2 tbs olive oil
8 country maple breakfast sausages
1 small yellow onion or 1/2 walla walla sweet onion, diced
2 tbs butter
3 tbs brown sugar
2 tbs maple syrup (the real deal only)
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp fresh grated nutmeg
1/2 cup orange juice
1. Preheat oven to 450 degrees with roasting pan in oven
2. Toss sweet potatoes with olive oil. Salt and pepper to taste. When oven has come to temperature, place potatoes on pan and spread to form 1 layer. Roast for 15-20 minutes (until tender but not cooked through), tossing once or twice to cook evenly on all sides. Remove from oven and let rest uncovered.
3. Over medium-low heat, brown sausage in large pan, ensuring they cook all the way through. Remove and let drain on a paper towel. When cool, slice into small, bite sized rounds.
4. Drain all but 1 tbs. of sausage fat from pan. Add butter and onions, and cook onions until transparent. Add the roasted sweet potatoes, brown sugar, maple syrup and spices. Stir until everything has mixed completely and sugar has dissolved.
5. Add the orange juice to deglaze pan. Stir in sausage rounds.
6. Serve with an egg, either fried or poached easy.
Tuesday, September 23, 2008
Roasted Tomatos and Rice
I guess it's just been one of those years. We waited breathlessly for the tomatoes to finally ripen on the vine until the very end of August. When they did first start to turn, they did so slowly and only here and there. Then all of a sudden (while I was on vacation, I might add), BAM! Tomatoes. Ripe and ready to be eaten. SO MANY...and SO SUDDENLY...that I have tomatoes up to my eyeballs. What a great problem to have! That's been the story of the past three weeks. So, when Jenny brought over 3 pounds of little cherry and yellow pear tomatoes for dinner, we had to think creatively to find something new to do with them.
Inspiration: 3 pounds of cherry and yellow pear tomatoes, picked off the vine that very
Time: 60 minutes
Difficulty: easy
Special equipment: 9x13 metal baking pan with at least a 1" lip, 3 medium bowls, 1 large bowl
Servings: 6-8
Ingredients:
2 cups of basmati rice, well rinsed
4 cups of low sodium chicken broth
3 pounds, cherry and yellow pear tomatoes, stemmed and cut into quarters (do not drain seeds)
1/4 Sweet onion, diced
3 medium carrots, chopped into bite sided pieces,
6-8 cloves garlic, peeled
1 hand full of fresh green beans, stemmed and snapped into bite sized pieces
1/2 cup toasted pecans, roughly chopped
Olive Oil
Salt and pepper to taste
1. Cook rice to desired chewiness by bringing chicken broth to a boil. Add rice and cover. Simmer over low heat. After 10-15 minutes the rice should have absorbed all the liquid. Remove from heat and let rest while you prepare the roasted veggies.
2. Turn oven to 450 degrees, and place rack in center of oven. Put a 9x13 metal pan in oven while preheating.
3. In first bowl, toss carrots in enough olive oil to coat and sprinkle with a little bit of salt and pepper.
4. In second bowl, toss green beans and garlic in enough olive oil to coat and sprinkle with a little bit of salt and pepper.
5. In third bowl, toss tomatoes and onions in enough olive oil to coat and sprinkle with a little bit of salt and pepper.
6. When oven has preheated, dump carrots onto metal pan (it will sizzle) and space so that carrots are in one even layer.
7. 6-7 minutes later, add green beans and garlic to carrots and toss so that the carrots cook on both sides.
8. 6-7 minutes later, add tomatoes and toss again making sure carrots, green beans and garlic are cooking evenly on all sides. Cook for an additional 10 minutes until juices have run out of tomatoes and all veggies are tender.
9. In a large bowl, mix together rice, roasted veggies and toasted pecans. Add salt and pepper to taste. (Optional: Top with fresh grated Parmesan cheese.)
Note: Spicy Italian sausage rounds would be excellent in this.
Inspiration: 3 pounds of cherry and yellow pear tomatoes, picked off the vine that very
Time: 60 minutes
Difficulty: easy
Special equipment: 9x13 metal baking pan with at least a 1" lip, 3 medium bowls, 1 large bowl
Servings: 6-8
Ingredients:
2 cups of basmati rice, well rinsed
4 cups of low sodium chicken broth
3 pounds, cherry and yellow pear tomatoes, stemmed and cut into quarters (do not drain seeds)
1/4 Sweet onion, diced
3 medium carrots, chopped into bite sided pieces,
6-8 cloves garlic, peeled
1 hand full of fresh green beans, stemmed and snapped into bite sized pieces
1/2 cup toasted pecans, roughly chopped
Olive Oil
Salt and pepper to taste
1. Cook rice to desired chewiness by bringing chicken broth to a boil. Add rice and cover. Simmer over low heat. After 10-15 minutes the rice should have absorbed all the liquid. Remove from heat and let rest while you prepare the roasted veggies.
2. Turn oven to 450 degrees, and place rack in center of oven. Put a 9x13 metal pan in oven while preheating.
3. In first bowl, toss carrots in enough olive oil to coat and sprinkle with a little bit of salt and pepper.
4. In second bowl, toss green beans and garlic in enough olive oil to coat and sprinkle with a little bit of salt and pepper.
5. In third bowl, toss tomatoes and onions in enough olive oil to coat and sprinkle with a little bit of salt and pepper.
6. When oven has preheated, dump carrots onto metal pan (it will sizzle) and space so that carrots are in one even layer.
7. 6-7 minutes later, add green beans and garlic to carrots and toss so that the carrots cook on both sides.
8. 6-7 minutes later, add tomatoes and toss again making sure carrots, green beans and garlic are cooking evenly on all sides. Cook for an additional 10 minutes until juices have run out of tomatoes and all veggies are tender.
9. In a large bowl, mix together rice, roasted veggies and toasted pecans. Add salt and pepper to taste. (Optional: Top with fresh grated Parmesan cheese.)
Note: Spicy Italian sausage rounds would be excellent in this.
Thursday, September 18, 2008
Ramen Soup
I'm sure when most people think of Ramen, they think of the 90 cent dried noodle pack that is full of sodium at the store. Ramen to me is the amazing noodle soup at Biwa, a Japanese restaurant in SE Portland. The story goes that ramen broth is a highly secretive family recipe in Japan, and that true ramen broth takes days to make. I don't know if Biwa's broth takes that long to make, but sure tastes like they've taken that kind of care. It flavor bold and perfectly salty, and the home made ramen noodles and an absolutely perfect texture. The best part is when I look around and see every one else slurping their noodles. It's the best thing to warm your soul on a cold night. My preferred way to eat it is with an egg (a smokey hard boiled egg that is floating in the soup) and wakame (a delicious seaweed that I'm sure is good for you). I am inspired to figure out how to recreate their broth, and when I do I might even post it on the blog...
Inspiration: Ramen Soup - Biwa
Time: 20-30 minutes (Sit at the bar for Happy Hour Prices)
Difficulty: Depends on your ability to use chopsticks
Special Equipment: transportation, debit card
Servings: 1 order feeds two person. (seriously, share a bowl of ramen)
Inspiration: Ramen Soup - Biwa
Time: 20-30 minutes (Sit at the bar for Happy Hour Prices)
Difficulty: Depends on your ability to use chopsticks
Special Equipment: transportation, debit card
Servings: 1 order feeds two person. (seriously, share a bowl of ramen)
Monday, September 15, 2008
Devils on Horseback
I was supposed to make desert for my grandmother's dinner party Saturday night. I was supposed to make something light...something that would be good on a warm fall night. That's what I was supposed to do. However, after a little cajoling and not near enough bribery, my sister talked me into bringing a fruit platter so she could make lemon verbena ice cream (she said she'd post the recipe soon).
It hardly seemed fair that I could go from having such an important role in dinner to a mere side note. So I was determined to go for the gusto. If I were to make a fruit platter, then it would be a fruit platter for the ages. So I promised my grandmother a fruit plate that would knock her socks off.
Being only a few days removed from fry night, my first thought was to deep fry bananas, peaches, apples, and grapes in a sweet corn batter, but a hearty, "Are you sure you want to transport fried fruit?" from my girlfriend...I had a change of heart. But I still had the problem of promising a fruit plate of epic proportions and no plan to bring it to fruitition.
And so it was, after much consideration and one dick cheney/pig with lipstick joke, the thought occurred to me, "What would bacon do?" Would it sizzle under pressure? No! Would it raise your cholesterol...NO! Would it stuff dates with goat cheese and hazelnuts and then wrap itself around it. HELL YES! Bacon saves the day! God bless bacon!
Inspiration: Everything tastes better with bacon
Time: 30 minutes
Difficulty: easy
Special equipment: cookie sheet, tooth pick
Servings: 16 bites of heavenly goodness
Ingredients:
16 fresh dates (not dried)
8oz goat cheese
16 hazelnuts
8 slices of bacon, cut in half
1. Move oven rack to upper third of oven. Preheat to 500 degrees
2. Pit dates by slicing in half (but not through) length wise and pinching on edges.
3. Fill date cavity with 1/2 ounce goat cheese, and then stuff with hazelnut.
4. Wrap 1/2 slice of bacon around stuffed date, and skewer with a toothpick to hold into place. Place on cookie sheet. Repeat with remaining dates.
5. Back for 10-15 minutes, turning dates every 5 minutes to ensure even cooking.
Note: When dates are in the oven, keep a close eye because bacon can cook quickly.
It hardly seemed fair that I could go from having such an important role in dinner to a mere side note. So I was determined to go for the gusto. If I were to make a fruit platter, then it would be a fruit platter for the ages. So I promised my grandmother a fruit plate that would knock her socks off.
Being only a few days removed from fry night, my first thought was to deep fry bananas, peaches, apples, and grapes in a sweet corn batter, but a hearty, "Are you sure you want to transport fried fruit?" from my girlfriend...I had a change of heart. But I still had the problem of promising a fruit plate of epic proportions and no plan to bring it to fruitition.
And so it was, after much consideration and one dick cheney/pig with lipstick joke, the thought occurred to me, "What would bacon do?" Would it sizzle under pressure? No! Would it raise your cholesterol...NO! Would it stuff dates with goat cheese and hazelnuts and then wrap itself around it. HELL YES! Bacon saves the day! God bless bacon!
Inspiration: Everything tastes better with bacon
Time: 30 minutes
Difficulty: easy
Special equipment: cookie sheet, tooth pick
Servings: 16 bites of heavenly goodness
Ingredients:
16 fresh dates (not dried)
8oz goat cheese
16 hazelnuts
8 slices of bacon, cut in half
1. Move oven rack to upper third of oven. Preheat to 500 degrees
2. Pit dates by slicing in half (but not through) length wise and pinching on edges.
3. Fill date cavity with 1/2 ounce goat cheese, and then stuff with hazelnut.
4. Wrap 1/2 slice of bacon around stuffed date, and skewer with a toothpick to hold into place. Place on cookie sheet. Repeat with remaining dates.
5. Back for 10-15 minutes, turning dates every 5 minutes to ensure even cooking.
Note: When dates are in the oven, keep a close eye because bacon can cook quickly.
Friday, September 12, 2008
Confetti Beans
This came from a family reunion at my husband's family farm in North Dakota and is a great way to use all kinds of goodies from your garden.
Inspiration: Lots of different vegies in the fridge
Time: 15 minutes
Difficulty: easy
Special Equipment: frying pan or wok
Servings: 4
1 small onion, chopped
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 pound green beans cut in bite-sized pieces
1 whole red, yellow or green pepper, chopped
1 cup chopped fresh tomatoes
salt & pepper to taste
freshly grated parmesan cheese
Saute the onion in the olive oil until soft. add the Italian seasoning and saute for a few seconds. Add the beans and pepper and saute until beans are crisp-tender. (Add a little water & cover, if you need to). Just before serving, stir in the tomatoes & salt & pepper to taste. Sprinkle with freshly grated parmesan cheese.
Inspiration: Lots of different vegies in the fridge
Time: 15 minutes
Difficulty: easy
Special Equipment: frying pan or wok
Servings: 4
1 small onion, chopped
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 pound green beans cut in bite-sized pieces
1 whole red, yellow or green pepper, chopped
1 cup chopped fresh tomatoes
salt & pepper to taste
freshly grated parmesan cheese
Saute the onion in the olive oil until soft. add the Italian seasoning and saute for a few seconds. Add the beans and pepper and saute until beans are crisp-tender. (Add a little water & cover, if you need to). Just before serving, stir in the tomatoes & salt & pepper to taste. Sprinkle with freshly grated parmesan cheese.
Mini Corn Dogs
Wednesday night, my roommates and I decided to celebrate our "family meeting" by making a fry night out of it. I picked up 4 different types of house made sausages at New Seasons (chicken and basil, chicken, red pepper and feta, pork kielbasa, and something else) and made a quick batter while Matt got 3/4 of a gallon of peanut oil heating in the fry daddy. Being a poor judge of how much batter it takes to fry a corn dog, I ended up making way more batter than we needed. In an effort to minimize wasted batter, Matt and I began searching the kitchen for things to fry. First up, Pickle halves, then salami slices followed by bananas and finally peach slices. The ladies were not keen on the idea of "wasting a peach," but it worked out.
We gorged ourselves on platters of fried food, each one of us ignoring the little voice inside of us that said that we should stop. Instead we all ended up holding our bellies uttering phrases like "I ate way too much," and "I shouldn't have had that last corn dog, but it was SO GOOD!"
The corn dogs were amazing, as were the the pickles, but the real star of the night were the fried bananas which only missed a perfection due to the lack of ice cream and chocolate sauce to accompany...which I will do for sure next time. And the fried peaches? They were like like individual peach pies seasoned with cayenne and chipotle pepper. I think next time I fry fruit I will make a sweet batter instead of a savory one.
Inspiration: Fry Daddy
Time: 2 hours
Difficulty: medium
Special equipment: Deep Fryer, slotted spoon, splatter screen (optional)
Servings: More fried food than 4 adults can eat
Ingredients:
8 sausages of your choice, steamed, dried and cut into bite sized segments
3/4 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle powder
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
We gorged ourselves on platters of fried food, each one of us ignoring the little voice inside of us that said that we should stop. Instead we all ended up holding our bellies uttering phrases like "I ate way too much," and "I shouldn't have had that last corn dog, but it was SO GOOD!"
The corn dogs were amazing, as were the the pickles, but the real star of the night were the fried bananas which only missed a perfection due to the lack of ice cream and chocolate sauce to accompany...which I will do for sure next time. And the fried peaches? They were like like individual peach pies seasoned with cayenne and chipotle pepper. I think next time I fry fruit I will make a sweet batter instead of a savory one.
Inspiration: Fry Daddy
Time: 2 hours
Difficulty: medium
Special equipment: Deep Fryer, slotted spoon, splatter screen (optional)
Servings: More fried food than 4 adults can eat
Ingredients:
8 sausages of your choice, steamed, dried and cut into bite sized segments
3/4 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle powder
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
1. Pour oil into a deep fryer and heat to 375 degrees F.
2.In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
3. Scatter the cornstarch into a dry pie pan. Roll each sausage segment in the cornstarch and tap well to remove any excess.
4. Using tongs, quickly dip sausage segments in and out of the batter. Immediately and carefully place each batter covered sausage into the oil, and cook until coating is golden brown, about 4 to 5 minutes. (Note: Use slotted spoon to turn corn dogs to ensure they brown evenly.) With spoon, remove to cooling rack, and allow to drain for 3 to 5 minutes (I put newspaper under the rack to catch the oil).
5. Serve warm while corn dog is still crispy.
Tuesday, September 9, 2008
Pasties
Some foods in life were made to go together. Peanut Butter and Jelly. Pizza and beer. Chocolate and anything. One of the combinations I loved most as a kid was meat and pastry. I'm not talking about the nasty steak and kidney pies the Brits made famous. I'm talking about individual, hand held, meat pies called Pasties. Someone told me recently that the Pastie first originated back when heavy metal miners would take them into the mines for lunch. Because they couldn't wash the metal particulates from their hands, they would hold on to the thick folds of the crust and eat the center meaty part from around them, and then discard the crust. I don't know if this is true, but it makes for a good story. It's also an awful waste of crust, especially given Pastie crust and Mother Goose's gravy is a new favorite combo.
Inspiration: Monday Night Football Dinner
Time: 2 hours
Difficulty: medium
Special equipment: Pasty Brush, Cookie Sheets
Servings: 12 Pasties
Ingredients:
1 lb very lean ground beef
2 tbs olive oil
3-4 shakes Worcestershire Sauce
3 carrots, diced
3 stalks of celery, diced
1 onion, diced
4-6 cloves garlic
Hand full of fresh parsley, Chopped
Salt and Pepper
A good amount of plain yogurt (honest to god, this is straight from my grandmother's recipe...I usually use about 1/4-1/3 of a cup)
6 rounds frozen pie dough (or you can make your own using a standard savory pie dough recipe)
1 egg yolk, beaten with 1 tsp of water
1. On medium heat, brown ground beef in 1 tbs olive oil. Remove from pan, Drain and reserve juices.
2. Over medium heat, saute carrots, onions, celery and garlic over medium heat. When carrots are nearly tender and onions are translucent, add parsley to briefly cook, then remove from heat.
3. In a large bowl, combine meat, and veggies and salt and pepper to taste. At this point you can refrigerate overnight to meld flavors.
4. When ready to assemble pasties, separate fat from reserved juices and discard fat. Mix the remaining meat juice and the yogurt with the meat to finish the filling. It will be wet, but that's okay.
5. Cut your all pie crusts into quarters. Spoon the filling equally among 12 quarter pieces of dough. Then, one at a time, dampen the edges of the pie dough around the filling with a little bit of water on your fingers, and pat down one of the remaining, unfilled pie dough quaters so that the edges meet around the filling. Use a fork to press the edges all the way around the pastie to seal the moisture. Transfer completed pastie onto a baking sheet, and repeat this step with the remaining pasties.
6. When all the pasties are on the baking sheet(s), brush the egg yolk over the pasties top . This will help the pastie to brown nicely.
7. In a preheated 350 degree oven, bake pasties for 45 minutes to an hour until golden brown.
8. Serve with Mother Goose's gravey (You'll have to ask her for it...I don't make gravey quite like she does)
Inspiration: Monday Night Football Dinner
Time: 2 hours
Difficulty: medium
Special equipment: Pasty Brush, Cookie Sheets
Servings: 12 Pasties
Ingredients:
1 lb very lean ground beef
2 tbs olive oil
3-4 shakes Worcestershire Sauce
3 carrots, diced
3 stalks of celery, diced
1 onion, diced
4-6 cloves garlic
Hand full of fresh parsley, Chopped
Salt and Pepper
A good amount of plain yogurt (honest to god, this is straight from my grandmother's recipe...I usually use about 1/4-1/3 of a cup)
6 rounds frozen pie dough (or you can make your own using a standard savory pie dough recipe)
1 egg yolk, beaten with 1 tsp of water
1. On medium heat, brown ground beef in 1 tbs olive oil. Remove from pan, Drain and reserve juices.
2. Over medium heat, saute carrots, onions, celery and garlic over medium heat. When carrots are nearly tender and onions are translucent, add parsley to briefly cook, then remove from heat.
3. In a large bowl, combine meat, and veggies and salt and pepper to taste. At this point you can refrigerate overnight to meld flavors.
4. When ready to assemble pasties, separate fat from reserved juices and discard fat. Mix the remaining meat juice and the yogurt with the meat to finish the filling. It will be wet, but that's okay.
5. Cut your all pie crusts into quarters. Spoon the filling equally among 12 quarter pieces of dough. Then, one at a time, dampen the edges of the pie dough around the filling with a little bit of water on your fingers, and pat down one of the remaining, unfilled pie dough quaters so that the edges meet around the filling. Use a fork to press the edges all the way around the pastie to seal the moisture. Transfer completed pastie onto a baking sheet, and repeat this step with the remaining pasties.
6. When all the pasties are on the baking sheet(s), brush the egg yolk over the pasties top . This will help the pastie to brown nicely.
7. In a preheated 350 degree oven, bake pasties for 45 minutes to an hour until golden brown.
8. Serve with Mother Goose's gravey (You'll have to ask her for it...I don't make gravey quite like she does)
Thursday, September 4, 2008
Brandied Apple Sauce
This time of year, I always seem to be asking myself..."What do I do with all of the apples?" It's an excellent problem to have. One of the best things about living in the Pacific NW is that from now until Thanksgiving, there is an abundance of cheap apples in every form of tartness and sweetness. Good for pies, crisps, salads, strussel and of course apples slices with sharp cheddar cheese. However, despite all the crisp, yummy apples you find, it is inevitable to come across mushy, meal apples. The only way I now to make mushy apples palatable is to make applesauce. Specifically, Brandied apple sauce.
Inspiration: APPLE SEASON!!!
Time: 30 minutes
Difficulty: Easy
Special equipment: None
Servings: 2-4
Ingredients:
1 lb of mush apples (the tarter the better)
1/2 C granulated sugar
1/2 C water
1 tsp ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. fresh ground nutmeg
1/4 brandy (Calvados is prefered, but any brandy will work)
1. Core and slice apples. Add all ingrediants but brandy into a medium sauce pot and bring to a boil.
2. Reduce heat, and simmer uncovered until liquid thickens (about ten minutes), stirring occassionally.
3. Add brandy and stir. With a potato masher, mash the apples to a chunky mush.
4. Will keep in the refridgerator for up to a week...but I doubt you'll let it.
Inspiration: APPLE SEASON!!!
Time: 30 minutes
Difficulty: Easy
Special equipment: None
Servings: 2-4
Ingredients:
1 lb of mush apples (the tarter the better)
1/2 C granulated sugar
1/2 C water
1 tsp ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. fresh ground nutmeg
1/4 brandy (Calvados is prefered, but any brandy will work)
1. Core and slice apples. Add all ingrediants but brandy into a medium sauce pot and bring to a boil.
2. Reduce heat, and simmer uncovered until liquid thickens (about ten minutes), stirring occassionally.
3. Add brandy and stir. With a potato masher, mash the apples to a chunky mush.
4. Will keep in the refridgerator for up to a week...but I doubt you'll let it.
Wednesday, September 3, 2008
Quick Pizza Dough
I feel like I need to apologize to this blog. It was largely ignored during what was a very busy August. I promise, I didn't meet a prettier, younger blog, and I didn't cheat with an older more experienced blog. Between my roommates' wedding and a 10 day vacation I was unable to make time for this blog. I'm sure that doesn't make me a very committed blogger. I guess I'll have to live with that.
Now that it's September, I'm ready to transition from Summertime dishes to Fall inspired, which is exactly what my roommate Sara and I did for dinner last night. We took squash, broccoli, tomatoes and basil from our garden and farm share and made a garden pizza. Thankfully my sister had a quick and easy pizza dough recipe that made up for our last minute inspiration.
Inspiration: Too Many Fall Veggies
Time: 90 minutes
Difficulty: Easy
Special equipment: Food Processor, Baking Stone
Servings: 2-4
Ingredients:
1/2 C + 1 C flour
1 1/4 tsp. quick active yeast
1/2 C Hot Water (130 degrees)
1 Tbs Olive oil
1 tsp. sugar
1/2 tsp. salt
1. Combine 1/2 C flour and yeast in a food processor. Turn on. Add in water and mix until combined. Turn off.
2. Add remaining flour, oil, salt and sugar and blend until a ball forms.
3. Turn out onto a lightly floured surface. Knead 8-10 times and then let sit as you gather the toppings.
4. Preheat oven to 500 degrees.
5. Roll out the dough (or toss it if you know how) and place on a baking stone (a regular cookie sheet will work too). Build your pizza with your toppings.
6. Bake on the lowest rack in the oven until golden brown. 20-25 minutes.
Now that it's September, I'm ready to transition from Summertime dishes to Fall inspired, which is exactly what my roommate Sara and I did for dinner last night. We took squash, broccoli, tomatoes and basil from our garden and farm share and made a garden pizza. Thankfully my sister had a quick and easy pizza dough recipe that made up for our last minute inspiration.
Inspiration: Too Many Fall Veggies
Time: 90 minutes
Difficulty: Easy
Special equipment: Food Processor, Baking Stone
Servings: 2-4
Ingredients:
1/2 C + 1 C flour
1 1/4 tsp. quick active yeast
1/2 C Hot Water (130 degrees)
1 Tbs Olive oil
1 tsp. sugar
1/2 tsp. salt
1. Combine 1/2 C flour and yeast in a food processor. Turn on. Add in water and mix until combined. Turn off.
2. Add remaining flour, oil, salt and sugar and blend until a ball forms.
3. Turn out onto a lightly floured surface. Knead 8-10 times and then let sit as you gather the toppings.
4. Preheat oven to 500 degrees.
5. Roll out the dough (or toss it if you know how) and place on a baking stone (a regular cookie sheet will work too). Build your pizza with your toppings.
6. Bake on the lowest rack in the oven until golden brown. 20-25 minutes.
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