Tuesday, December 30, 2008
Sunday, December 28, 2008
Pear Gingerbread, Pot Roast Pie & Stromboli
The more I watching cooking videos on YouTube, the more I realize that I could totally do that---
I think I should get me one of those Flip Camera and go for it.
Today I made this upside down pear molasses gingerbread. Freakishly good, if I do say so myself. WOW.
The catch to this recipe is this: Use good ginger. Iffen you use crappy ginger, you will know.
Also, I made a pot roast galette-of-sorts. Last weekend I made a pot roast in a sweet red spiced wine. Carrots, potatoes, the usual suspects. I took the leftovers today and sauteed them up in a pan. Whipped up a batch of biscuit mix (I make mine, but you can use Bisquick) and laid that out in a rectangle on some parchment paper. Spread the pot roast remnants all over and baked in the convection-mode-on oven at 375F for 20 minutes. Outstanding.
Now, I am making a stromboli. The dough is rising. In the meantime, I caramelized onions, roasted peppers, zucchini and carrots. The carrots I chopped into very tiny matchsticks. I added some italian spices. I then took the veggies out of the pot and put them into a bowl. I crumbled 1/2 a block of tomato-basil feta into it. I then took the meat off of two roasted-a-few-days-ago chicken breasts and chopped that up and mixed it in with veggies. Oh baby. I can't wait for the dough to rise a bit.
Actually, it's probably ready now.
Seriously, people. Never poach a chicken breast. In the same amount of time, you can coat the chicken breast with olive oil and spices and bake it on parchment paper in the oven. You get a succulent, moist chicken breast every time. Not some washed out, dried up, tasteless thing that doesn't even taste good when you chop it up. Just say no (to poaching).
I think I should get me one of those Flip Camera and go for it.
Today I made this upside down pear molasses gingerbread. Freakishly good, if I do say so myself. WOW.
The catch to this recipe is this: Use good ginger. Iffen you use crappy ginger, you will know.
Also, I made a pot roast galette-of-sorts. Last weekend I made a pot roast in a sweet red spiced wine. Carrots, potatoes, the usual suspects. I took the leftovers today and sauteed them up in a pan. Whipped up a batch of biscuit mix (I make mine, but you can use Bisquick) and laid that out in a rectangle on some parchment paper. Spread the pot roast remnants all over and baked in the convection-mode-on oven at 375F for 20 minutes. Outstanding.
Now, I am making a stromboli. The dough is rising. In the meantime, I caramelized onions, roasted peppers, zucchini and carrots. The carrots I chopped into very tiny matchsticks. I added some italian spices. I then took the veggies out of the pot and put them into a bowl. I crumbled 1/2 a block of tomato-basil feta into it. I then took the meat off of two roasted-a-few-days-ago chicken breasts and chopped that up and mixed it in with veggies. Oh baby. I can't wait for the dough to rise a bit.
Actually, it's probably ready now.
Seriously, people. Never poach a chicken breast. In the same amount of time, you can coat the chicken breast with olive oil and spices and bake it on parchment paper in the oven. You get a succulent, moist chicken breast every time. Not some washed out, dried up, tasteless thing that doesn't even taste good when you chop it up. Just say no (to poaching).
Wednesday, November 12, 2008
Sunday, October 19, 2008
Maple Cranberry Butter
Made this recipe this morning. Lovely, just lovely. I was concerned that it wasn't thick enough, so on Mom's suggestion I added cornstarch, but I did discover that it thickened nicely on its own once it cooled off. Couldn't find the vanilla, so I didn't include it.
It's a bit too tart for me, and I can't taste the maple. That said, my mother liked it. It has a lovely, balanced flavor for a cranberry-based mixture.
This will be absolutely perfect on toast - or biscuits. I would like to spoon it over some turkey, myself!
It's a bit too tart for me, and I can't taste the maple. That said, my mother liked it. It has a lovely, balanced flavor for a cranberry-based mixture.
This will be absolutely perfect on toast - or biscuits. I would like to spoon it over some turkey, myself!
Wednesday, October 15, 2008
Hamburger, Corn & Potatoes...
I didn't grow up calling it Shepherd's Pie. My Mom called it something French when she wasn't calling it "hamburger, corn and potatoes."
Tonight's version:
- browned ground beef, seasoned with a packet of Sazón.
- sweet niblet corn from a can with a green giant on the side
- mashed potatoes
For the mashed potatoes, I cut up some white-skinned generic taters. Left the skins on because my hands don't do the peeling thing. Boiled them.
Then, for seasoning: Kelp flakes w/cayenne. Cumin. Celtic Sea Salt. Ground black pepper. Whole Grain Dijon Mustard. Three chopped scallions. Yum! I like my mashed potatoes with flavor... and my folks don't like garlic, otherwise you'd see garlic in that list.
Preheated the oven to 375F.
Hamburger in the bottom of the casserole.
Corn next.
Mashed potatoes next.
Aluminum foil over all, into the oven for 30 minutes.
Tonight's version:
- browned ground beef, seasoned with a packet of Sazón.
- sweet niblet corn from a can with a green giant on the side
- mashed potatoes
For the mashed potatoes, I cut up some white-skinned generic taters. Left the skins on because my hands don't do the peeling thing. Boiled them.
Then, for seasoning: Kelp flakes w/cayenne. Cumin. Celtic Sea Salt. Ground black pepper. Whole Grain Dijon Mustard. Three chopped scallions. Yum! I like my mashed potatoes with flavor... and my folks don't like garlic, otherwise you'd see garlic in that list.
Preheated the oven to 375F.
Hamburger in the bottom of the casserole.
Corn next.
Mashed potatoes next.
Aluminum foil over all, into the oven for 30 minutes.
Tuesday, October 14, 2008
The Spam Dagwood
I know that Spam Dagwoods aren't particularly New Englander, but there's nothing that Dad likes better than fried Spam on a hamburger roll piled high with lettuce, tomato and sweet onion.
So, for dinner tonight, I will open up the can of Spam-n-cheese that Dad picked up last week.
There are tomatoes in the fridge; I bought lettuce & Empire onions last Friday. Dad's bringing home hamburger rolls.
Going to slice up some potatoes and make oven fries.
I'll slice up the Spam and sauté it in a frying pan. I may spray the pan in a light coating of oil first, before putting in the Spam.
Going to warm up the sliced rolls in the oven,
Spread a bit o' yellow mustard on them and then start piling.
So, for dinner tonight, I will open up the can of Spam-n-cheese that Dad picked up last week.
There are tomatoes in the fridge; I bought lettuce & Empire onions last Friday. Dad's bringing home hamburger rolls.
Going to slice up some potatoes and make oven fries.
I'll slice up the Spam and sauté it in a frying pan. I may spray the pan in a light coating of oil first, before putting in the Spam.
Going to warm up the sliced rolls in the oven,
Spread a bit o' yellow mustard on them and then start piling.
Baked Potatoes with Stilton and Cheddar
Wow.
I hadn't realized how much cooking a meal down here in my basement apartment would cheer my spirits. Wow. Now I see why my brother put up a sign that said "Mongo's Place."
I put six mini potatoes into my new toaster oven, set it to 400F and timed it to 40 minutes.
-- The potatoes smelled SO good while they were baking that my stomach started seriously growling. That was hilarious.
The timer dinged, I headed over and the tiny taters were done perfectly. Crunchy skins. Wow.
I took them into the kitchen, sliced them in half and put bits of stilton-and-cheddar over them. This place smells Amazing.
Today, today is the One Year Anniversary of my being back in Connecticut. On this morning, very early, Dad and I left Fredericksburg and drove north, through DC, through the Palisades, up the Merritt and on home.
So I figure that cooking my first meal down here is a fantastic way to celebrate.
I hadn't realized how much cooking a meal down here in my basement apartment would cheer my spirits. Wow. Now I see why my brother put up a sign that said "Mongo's Place."
I put six mini potatoes into my new toaster oven, set it to 400F and timed it to 40 minutes.
-- The potatoes smelled SO good while they were baking that my stomach started seriously growling. That was hilarious.
The timer dinged, I headed over and the tiny taters were done perfectly. Crunchy skins. Wow.
I took them into the kitchen, sliced them in half and put bits of stilton-and-cheddar over them. This place smells Amazing.
Today, today is the One Year Anniversary of my being back in Connecticut. On this morning, very early, Dad and I left Fredericksburg and drove north, through DC, through the Palisades, up the Merritt and on home.
So I figure that cooking my first meal down here is a fantastic way to celebrate.
Monday, October 13, 2008
Sunday, October 12, 2008
YouTube - Cookin' with Coolio #1: Coolio Caprese Salad
YouTube - Cookin' with Coolio #1: Coolio Caprese Salad
Love it. Brilliance. I'm going to have to buy his cookbook.
Love it. Brilliance. I'm going to have to buy his cookbook.
Sweet & Sour Kielbasa
okay, for today's Sunday afternoon dinner: Sweet & Sour Kielbasa
- I use smoked sausage instead of kielbasa because I like it more and the only kielbasa I really like is the homemade-by-a-Polish-grandmother kind...
Ingredients:
1.5lbs of smoked sausage (amount optional)
1 red pepper
1 yellow pepper
1 green pepper
1 orange pepper
1 Vidalia onion (or Empire, or Walla Walla, etc. SWEET.)
2 stalks of bok choy
2 stalks of celery
2 10oz jars of LaChoy Sweet & Sour sauce. Not making my own sauce today.
Warm oven to 350F.
Chop the veggies into bite-size pieces.
Slice the sausage into bite-size pieces.
a) boil smoked sausage until it's thoroughly warm
b) empty pot, set aside sausage in a casserole dish
c) in pot, put a bit of olive oil and all of the vegetables; saute until mostly cooked
d) combine veggies & sausage & sweet and sour sauce into casserole dish
e) bake @ 350F for 30 minutes or so
I have no pineapple today, otherwise I'd add that, too.
Got this recipe from a friend of mine at work. Most excellent.
- I use smoked sausage instead of kielbasa because I like it more and the only kielbasa I really like is the homemade-by-a-Polish-grandmother kind...
Ingredients:
1.5lbs of smoked sausage (amount optional)
1 red pepper
1 yellow pepper
1 green pepper
1 orange pepper
1 Vidalia onion (or Empire, or Walla Walla, etc. SWEET.)
2 stalks of bok choy
2 stalks of celery
2 10oz jars of LaChoy Sweet & Sour sauce. Not making my own sauce today.
Warm oven to 350F.
Chop the veggies into bite-size pieces.
Slice the sausage into bite-size pieces.
a) boil smoked sausage until it's thoroughly warm
b) empty pot, set aside sausage in a casserole dish
c) in pot, put a bit of olive oil and all of the vegetables; saute until mostly cooked
d) combine veggies & sausage & sweet and sour sauce into casserole dish
e) bake @ 350F for 30 minutes or so
I have no pineapple today, otherwise I'd add that, too.
Got this recipe from a friend of mine at work. Most excellent.
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