It's probably due to this cold weather, but lately I've had an overwhelming urge to bake. Cookies, brownies, quick breads - you name it, if flour is the main ingredient, I want to make it.
I thought I'd share a couple of the best recipes I've developed recently. The first one, for Spiced Sweet Potato Biscuits, is lower on guilt since sweet potatoes are so good for you. If you don't have apple or pear butter feel free to leave it out, but it adds a really nice touch to these biscuits (which can be on the dry side otherwise). If you can resist eating all of them at dinner, toast them and spread them with peanut butter for breakfast the next day.
If you want some sweeter, try these Blueberry-Pineapple Scones. It sounds like a weird combination, but I worked at a restaurant years ago that made them, and they're delicious. I never got their recipe but this one is nearly as good.
Spiced Sweet Potato Biscuits
Makes16 biscuits
1 c. all-purpose flour
1 c. whole wheat flour
1/3 c. cornmeal
2-1/2 t. baking powder
1/2 t. salt
1/3 c. cold butter, cut into cubes
1 c. mashed sweet potato
1/2 c. milk
2 T. honey
1 T. apple or pear butter
Preheat oven to 400 degrees F.
Combine dry ingredients in a large bowl. Cut in butter until mixture is crumbly. Add remaining ingredients and stir just until moistened.
Drop batter 2 inches apart on an ungreased baking sheet to form biscuits. Bake for 14-18 minutes or until lightly browned.
Blueberry-Pineapple Scones
Makes 12 scones
2 c. all-purpose flour
1 c. rolled oats
1/4 c. packed brown sugar
2 t. baking powder
3/4 t. baking soda
1/2 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
12 T. cold butter, cut into cubes
2/3 c. buttermilk
1/2 c. fresh or frozen blueberries
1/2 c. finely chopped pineapple
Granulated sugar for sprinkling
Preheat oven to 400 degrees F.
Combine dry ingredients in a large bowl. Cut in butter until mixture is crumbly. Add buttermilk and stir until just until moistened. Gently fold in blueberries and pineapple.
Turn dough onto a lightly floured work surface. Kneed a few times if necessary so dough holds together. Pat into a 6" x 8" rectangle. Cut into 12 squares. Place squares 2" apart on a lightly greased baking sheet. Sprinkle with granulated sugar.
Bake for 20-22 minutes or until golden brown. Let cool on baking sheet for 15 minutes, then remove to a wire rack. Scones are best eaten the day they're made.
Friday, February 8, 2013
Sunday, October 30, 2011
Crisp Fall Weather Calls for Crunchy Apples
I love fall. I love it so much that people get tired of listening to me talk about it. But what's not to love? The gorgeous trees, the cooler weather, the return of football, and, of course, the incredible food.
There's something magical about the farmers market in the spring, when fresh, local produce takes the place of frozen veggies interspersed with some limited finds from California. But there's also something amazing about fall, when basically everything is ripe and fresh and available in abundance.
Spring means berries, but fall means soft, juicy pears and crisp, flavorful apples. We've been busy making pear butter, applesauce and apple juice to preserve these tree fruits for the winter. I've also been experimenting with incorporating them into baked goods. They add nice flavor and texture. Leaving the skin on means extra fiber and nutrients in the recipe too.
Apple Walnut Waffles have become a favorite around our house. We spread apple butter on them to get an extra punch of sweet flavor.
Apple Streusel Cake is a moist, delicious spice cake with a hint of apple flavor. It’s best served warm. The recipe will make one 8" cake or about 18 cupcakes (like my slimy-looking Halloween treats).
Both recipes call for grated apples. I do the grating with the large holes on a box grater right before I’m ready to add the apples to the recipe. This prevents them from browning and releasing too much juice. Tart apples such as McIntosh and Gravenstein will work best.
Apple Walnut Waffles
1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. finely ground walnuts
1/2 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1/4 t. cardamom
1 c. milk
2 eggs
2 T. butter, melted
1 large unpeeled apple, grated
Butter, maple syrup or apple butter, for serving
In a medium bowl, mix flours, walnuts, baking soda, salt, cinnamon and cardamom. In a separate bowl, combine milk, eggs, butter and apple. Slowly mix dry ingredients into wet ingredients.
Cook batter in a waffle iron according to manufacturer’s directions. Serve with butter, maple syrup and/or apple butter.
Apple-Streusel Cake
Makes 16 servings
Cake:
2 c. all purpose flour
2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
4 T. butter, softened
1/2 c. brown sugar
2 eggs
1 t. vanilla
1 c. buttermilk
2 apples, grated
Topping:
1/2 c. old-fashioned oats, finely ground
1/3 c. all purpose flour
1/4 c. sugar
1/4 t. cinnamon
4 T. butter, cut into small pieces
In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and salt.
In a mixing bowl, cream butter and brown sugar. Beat in eggs and vanilla. Add dry mixture alternately with buttermilk, beginning and ending with dry ingredients. Fold in apples. Pour into a greased 8” square pan.
In a clean mixing bowl, combine oats, flour sugar and cinnamon. Cut in butter with a fork until mixture resembles course crumbs. Spread topping evenly over cake.
Bake at 350 degrees for 65-70 minutes or until a knife inserted into the center comes out clean. Place on a wire rack to cool.
There's something magical about the farmers market in the spring, when fresh, local produce takes the place of frozen veggies interspersed with some limited finds from California. But there's also something amazing about fall, when basically everything is ripe and fresh and available in abundance.
Spring means berries, but fall means soft, juicy pears and crisp, flavorful apples. We've been busy making pear butter, applesauce and apple juice to preserve these tree fruits for the winter. I've also been experimenting with incorporating them into baked goods. They add nice flavor and texture. Leaving the skin on means extra fiber and nutrients in the recipe too.
Apple Walnut Waffles have become a favorite around our house. We spread apple butter on them to get an extra punch of sweet flavor.
Apple Streusel Cake is a moist, delicious spice cake with a hint of apple flavor. It’s best served warm. The recipe will make one 8" cake or about 18 cupcakes (like my slimy-looking Halloween treats).Both recipes call for grated apples. I do the grating with the large holes on a box grater right before I’m ready to add the apples to the recipe. This prevents them from browning and releasing too much juice. Tart apples such as McIntosh and Gravenstein will work best.
Apple Walnut Waffles
1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. finely ground walnuts
1/2 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1/4 t. cardamom
1 c. milk
2 eggs
2 T. butter, melted
1 large unpeeled apple, grated
Butter, maple syrup or apple butter, for serving
In a medium bowl, mix flours, walnuts, baking soda, salt, cinnamon and cardamom. In a separate bowl, combine milk, eggs, butter and apple. Slowly mix dry ingredients into wet ingredients.
Cook batter in a waffle iron according to manufacturer’s directions. Serve with butter, maple syrup and/or apple butter.
Apple-Streusel Cake
Makes 16 servings
Cake:
2 c. all purpose flour
2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
4 T. butter, softened
1/2 c. brown sugar
2 eggs
1 t. vanilla
1 c. buttermilk
2 apples, grated
Topping:
1/2 c. old-fashioned oats, finely ground
1/3 c. all purpose flour
1/4 c. sugar
1/4 t. cinnamon
4 T. butter, cut into small pieces
In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and salt.
In a mixing bowl, cream butter and brown sugar. Beat in eggs and vanilla. Add dry mixture alternately with buttermilk, beginning and ending with dry ingredients. Fold in apples. Pour into a greased 8” square pan.
In a clean mixing bowl, combine oats, flour sugar and cinnamon. Cut in butter with a fork until mixture resembles course crumbs. Spread topping evenly over cake.
Bake at 350 degrees for 65-70 minutes or until a knife inserted into the center comes out clean. Place on a wire rack to cool.
Wednesday, August 24, 2011
Summer Desserts Showcase Berries
This is the best time of year for fruit lovers. Berries are still available in abundance, and stone fruits such as cherries, plums and peaches are coming into season.
There are lots of ways to showcase these sweet treats, but desserts such as crisps and cobblers have always been one of my favorites. There’s something about cooking the fruit and adding a crumbly or cakey topping that really adds to their flavor.
Here’s a quick guide to desserts designed to show off the best of summer fruits:
Cobbler: A blend of fruits topped with sweet biscuits and baked. Peaches are my favorite fruit for cobbler, and Raspberry-Peach Cobbler showcases them beautifully. Lemon is a nice addition to both the biscuits and the fruit. (This recipe is based on a Peach-Blueberry Cobbler from Martha Stewart Living that is absolutely amazing. There's a whole vanilla bean in the biscuits - need I say more?)
Buckle: Coffee cake-like dessert with fruit stirred into the batter before baking. My dad used to make a blueberry buckle for breakfast on Sundays.
Grunt: An unflattering name for a delicious concept. Cook fruit until it’s soupy, then add sweet dumpling batter and steam until the dumplings are cooked.
Crisp or crumble: Fruit gets a crunchy topping made with flour, brown sugar, butter, and sometimes oats and nuts. Typically these desserts feature a mix of berries, but cherries make a delicious crisp as well (check out my recipe for Cherry-Almond Crisp on The Local Dish). Serve them with vanilla ice cream for a double dose of summer goodness.
My friend Virginia Jasmer, who makes some of the best berry desserts I’ve ever had, often uses cut-up Italian prunes in her crisps. Berry-Plum Crisp provides a list of basic ingredients, but feel free to experiment with different combinations of berries to find your favorite.
Virginia also recommends mixing up a big batch of the topping and freezing it in smaller portions. When you’re in the mood for a quick dessert, you can pull the topping out of the freezer and add it to whatever fruits are on hand.
Frozen fruit will work for all these dishes, so consider freezing fruits now, while they’re at the peak of freshness. Once winter weather sets in and you’re desperate for a taste of summer, you’ll be glad you did.
Raspberry-Peach Cobbler
Makes 8 servings
Filling:
4 c. peaches, peeled and sliced
2 c. raspberries
1 T. lemon juice
1/4 c. sugar
1/4 c. brown sugar
3 T. cornstarch
Zest from 1/2 lemon
Pinch salt
Topping:
2 c. flour
1/3 c. sugar (plus more for sprinkling)
2 t. baking powder
1/2 t. salt
Zest from 1/2 lemon
1/2 c. butter, cut into cubes
1 c. milk
To make filling, place peaches, raspberries and lemon juice in a large bowl. In a separate bowl combine sugars, cornstarch, zest and salt. Toss sugar mixture with fruit. Transfer to a 9” x 13” pan.
To make topping, combine flour, sugar, baking powder, salt and zest in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add milk and stir just until moistened.
Preheat oven to 375. Drop biscuit mixture over the fruit by the spoonful until fruit is mostly covered. Sprinkle dough with additional sugar. Bake for 55 to 70 minutes or until topping is golden brown and filling is bubbling. Remove to a wire rack and let cool at least one hour before serving.
Berry-Plum Crisp
Makes about 6 servings
Filling:
1-1/2 c. mixed berries (such as blueberries and blackberries)
1-1/2 c. chopped Italian prunes
1/4 c. sugar
Topping:
3/4 c. flour
1/2 c. brown sugar
1/4 t. salt
6 T. butter, cut into small pieces
1/2 c. chopped walnuts
In a large bowl, toss fruit with sugar. Pour fruit into an oven-safe dish.
Preheat oven to 425 degrees. In a medium bowl, combine flour, brown sugar and salt. Cut in butter with a fork until crumbly. Stir in walnuts.
Sprinkle topping over fruit and bake for 30-35 minutes, or until topping has browned and fruit is bubbly.
There are lots of ways to showcase these sweet treats, but desserts such as crisps and cobblers have always been one of my favorites. There’s something about cooking the fruit and adding a crumbly or cakey topping that really adds to their flavor.
Here’s a quick guide to desserts designed to show off the best of summer fruits:
Cobbler: A blend of fruits topped with sweet biscuits and baked. Peaches are my favorite fruit for cobbler, and Raspberry-Peach Cobbler showcases them beautifully. Lemon is a nice addition to both the biscuits and the fruit. (This recipe is based on a Peach-Blueberry Cobbler from Martha Stewart Living that is absolutely amazing. There's a whole vanilla bean in the biscuits - need I say more?)
Buckle: Coffee cake-like dessert with fruit stirred into the batter before baking. My dad used to make a blueberry buckle for breakfast on Sundays.
Grunt: An unflattering name for a delicious concept. Cook fruit until it’s soupy, then add sweet dumpling batter and steam until the dumplings are cooked.
Crisp or crumble: Fruit gets a crunchy topping made with flour, brown sugar, butter, and sometimes oats and nuts. Typically these desserts feature a mix of berries, but cherries make a delicious crisp as well (check out my recipe for Cherry-Almond Crisp on The Local Dish). Serve them with vanilla ice cream for a double dose of summer goodness.
My friend Virginia Jasmer, who makes some of the best berry desserts I’ve ever had, often uses cut-up Italian prunes in her crisps. Berry-Plum Crisp provides a list of basic ingredients, but feel free to experiment with different combinations of berries to find your favorite.
Virginia also recommends mixing up a big batch of the topping and freezing it in smaller portions. When you’re in the mood for a quick dessert, you can pull the topping out of the freezer and add it to whatever fruits are on hand.
Frozen fruit will work for all these dishes, so consider freezing fruits now, while they’re at the peak of freshness. Once winter weather sets in and you’re desperate for a taste of summer, you’ll be glad you did.
Raspberry-Peach Cobbler
Makes 8 servings
Filling:
4 c. peaches, peeled and sliced
2 c. raspberries
1 T. lemon juice
1/4 c. sugar
1/4 c. brown sugar
3 T. cornstarch
Zest from 1/2 lemon
Pinch salt
Topping:
2 c. flour
1/3 c. sugar (plus more for sprinkling)
2 t. baking powder
1/2 t. salt
Zest from 1/2 lemon
1/2 c. butter, cut into cubes
1 c. milk
To make filling, place peaches, raspberries and lemon juice in a large bowl. In a separate bowl combine sugars, cornstarch, zest and salt. Toss sugar mixture with fruit. Transfer to a 9” x 13” pan.
To make topping, combine flour, sugar, baking powder, salt and zest in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add milk and stir just until moistened.
Preheat oven to 375. Drop biscuit mixture over the fruit by the spoonful until fruit is mostly covered. Sprinkle dough with additional sugar. Bake for 55 to 70 minutes or until topping is golden brown and filling is bubbling. Remove to a wire rack and let cool at least one hour before serving.
Berry-Plum Crisp
Makes about 6 servings
Filling:
1-1/2 c. mixed berries (such as blueberries and blackberries)
1-1/2 c. chopped Italian prunes
1/4 c. sugar
Topping:
3/4 c. flour
1/2 c. brown sugar
1/4 t. salt
6 T. butter, cut into small pieces
1/2 c. chopped walnuts
In a large bowl, toss fruit with sugar. Pour fruit into an oven-safe dish.
Preheat oven to 425 degrees. In a medium bowl, combine flour, brown sugar and salt. Cut in butter with a fork until crumbly. Stir in walnuts.
Sprinkle topping over fruit and bake for 30-35 minutes, or until topping has browned and fruit is bubbly.
Friday, June 17, 2011
Batter Breads Makes Great Loaves Easy
One of the biggest objections I hear to making bread from scratch is the process of kneading. It does take a fair amount of time and strength if done by hand.
Batter breads are one answer to this problem. They’re yeast breads that replace kneading with aggressive mixing. Most recipes require that you beat the dough for just two minutes in a stand mixer, or 200 strokes of a wooden spoon, to active the yeast. That’s better than 10 minutes of kneading on a bread board.
In experimenting with batter breads I’ve found that they tend to rise faster than traditional yeast breads (which is a bonus in my opinion). What I don’t notice is much difference in taste or texture.
Whole Wheat Batter Bread was the first batter bread recipe I received and remains one of my favorites. It’s one of the few bread recipes I have made entirely with whole wheat flour. Be sure and store it in the refrigerator; it will go bad quickly if you don’t.
Cinnamon Raisin Batter Bread includes vanilla, which makes it different from many other yeast bread recipes I’ve tried. I also added oat bran to give it a fiber boost. Toasted and topped with butter or peanut butter, you’ll want to make it and eat it for breakfast every week. The good news – it’s easy enough that you probably can.
Whole Wheat Batter Bread
Makes 1 loaf
1 package dry yeast
1-3/4 c. warm water (110-120 degrees)
3 c. whole wheat flour
2 t. salt
1/4 c. sugar
Dissolve yeast in water; let sit for five minutes or until foamy.
Combine flour, salt and sugar in a large mixing bowl. Add yeast mixture. If using a stand mixer, beat for 2 minutes at medium speed. If mixing by hand, stir 200 strokes with a wooden spoon. Place dough in a greased 8-1/2” x 4-1/2” bread pan. Using a wooden spoon, press dough into corners of the pan and level top. Cover with wax paper and let rise until doubled, about 40 minutes.
Bake at 400 degrees for 15 minutes, then 350 degrees for about 45 minutes or until loaf sounds hollow when tapped. Remove bread from pan and let cool completely. Store loaf in refrigerator.
Cinnamon Raisin Batter Bread
Makes 1 loaf
3/4 c. warm milk (110-120 degrees), divided
2 T. sugar, divided
1 package dry yeast
1 egg
3 T. butter, melted
1/2 t. vanilla
2-1/2 c. bread flour
1 T. oat bran (optional)
1/2 t. salt
1/2 t. cinnamon
1/4 c. raisins
Place 1/4 c. warm milk in a small bowl. Add yeast and 1 t. sugar and stir to dissolve. Let sit for five minutes or until foamy.
Place remaining milk and sugar, egg, butter, and vanilla in a large mixing bowl. Add yeast mixture and stir to combine. Add flour, oat bran (if using), salt and cinnamon. If using a stand mixer, beat for 2 minutes at medium speed. If mixing by hand, stir 200 strokes with a wooden spoon. Add raisins toward the end of the mixing period.
Place dough in a greased 8½” x 4½” bread pan. Using a wooden spoon, press dough into corners of the pan and level top. Cover with wax paper and let rise until doubled, about 40 minutes. Bake at 350 degrees for 35 minutes or until bread sounds hollow when tapped.
Batter breads are one answer to this problem. They’re yeast breads that replace kneading with aggressive mixing. Most recipes require that you beat the dough for just two minutes in a stand mixer, or 200 strokes of a wooden spoon, to active the yeast. That’s better than 10 minutes of kneading on a bread board.
In experimenting with batter breads I’ve found that they tend to rise faster than traditional yeast breads (which is a bonus in my opinion). What I don’t notice is much difference in taste or texture.
Whole Wheat Batter Bread was the first batter bread recipe I received and remains one of my favorites. It’s one of the few bread recipes I have made entirely with whole wheat flour. Be sure and store it in the refrigerator; it will go bad quickly if you don’t.
Cinnamon Raisin Batter Bread includes vanilla, which makes it different from many other yeast bread recipes I’ve tried. I also added oat bran to give it a fiber boost. Toasted and topped with butter or peanut butter, you’ll want to make it and eat it for breakfast every week. The good news – it’s easy enough that you probably can.
Whole Wheat Batter Bread
Makes 1 loaf
1 package dry yeast
1-3/4 c. warm water (110-120 degrees)
3 c. whole wheat flour
2 t. salt
1/4 c. sugar
Dissolve yeast in water; let sit for five minutes or until foamy.
Combine flour, salt and sugar in a large mixing bowl. Add yeast mixture. If using a stand mixer, beat for 2 minutes at medium speed. If mixing by hand, stir 200 strokes with a wooden spoon. Place dough in a greased 8-1/2” x 4-1/2” bread pan. Using a wooden spoon, press dough into corners of the pan and level top. Cover with wax paper and let rise until doubled, about 40 minutes.
Bake at 400 degrees for 15 minutes, then 350 degrees for about 45 minutes or until loaf sounds hollow when tapped. Remove bread from pan and let cool completely. Store loaf in refrigerator.
Cinnamon Raisin Batter Bread
Makes 1 loaf
3/4 c. warm milk (110-120 degrees), divided
2 T. sugar, divided
1 package dry yeast
1 egg
3 T. butter, melted
1/2 t. vanilla
2-1/2 c. bread flour
1 T. oat bran (optional)
1/2 t. salt
1/2 t. cinnamon
1/4 c. raisins
Place 1/4 c. warm milk in a small bowl. Add yeast and 1 t. sugar and stir to dissolve. Let sit for five minutes or until foamy.
Place remaining milk and sugar, egg, butter, and vanilla in a large mixing bowl. Add yeast mixture and stir to combine. Add flour, oat bran (if using), salt and cinnamon. If using a stand mixer, beat for 2 minutes at medium speed. If mixing by hand, stir 200 strokes with a wooden spoon. Add raisins toward the end of the mixing period.
Place dough in a greased 8½” x 4½” bread pan. Using a wooden spoon, press dough into corners of the pan and level top. Cover with wax paper and let rise until doubled, about 40 minutes. Bake at 350 degrees for 35 minutes or until bread sounds hollow when tapped.
Monday, April 18, 2011
Top Five Egg Dishes
In 2008 my mom and I became the proud of owners of two chickens, which we raised in our backyard. We spent many wonderful afternoon watching the birds run around the yard, scratching for worms and generally behaving like goofballs. The eggs were amazing - and plentiful, even in the winter. Sadly, those chickens met their eternal reward in the jaws of a raccoon a year and a half later.
After an extended period of mourning, we're finally back to chicken raising. Two weeks ago my mom got six adorable baby chicks (pictured above). There's an Ameraucana, a Buff Orpington, a Rhode Island Red, a Black Australorp, and two Sex Links (their unfortunate name comes from the fact that boys and girls are different colors when they're born). Even though I'm not living there anymore she's letting me participate as a part-time chicken mama.
At some point, six chickens will mean a lot of eggs. Combine that with the fact that Easter is just around the corner, and our little furry 'n' feathered friends got me thinking about ways to use a lot of eggs. Here are five ideas:
Growing up, our favorite egg dish was Chili Cheese Egg Puff, an amazing recipe from a friend of my mom's. It's a perfect breakfast or brunch item and is good served hot or room temperature. To make a full meal out of it, serve it with freshly cooked black beans, salsa and sour cream.
Toto Vo was one of my cooking buddies in Portland. He introduced me to Robert Rodriguez's Breakfast Tacos. Rodriguez directed such epic movies as Sin City and From Dusk till Dawn. One of the "extras" on all his DVDs is a 10-minute cooking lesson. They're hilarious, and he's a really good cook. The cooking school on the Sin City DVD gives instructions for Breakfast Tacos, which are good any time of day. You can check it out on YouTube.
Spanish Tortilla is another great way to use eggs. Quite different from tortilla wraps, this dish consists of fried potatoes and onions cooked with beaten eggs. Super simple and surprisingly delicious. The first time I enjoyed this dish it was prepared by Alex Province, Christopher's brother-in-law, who was previously introduced to you as the Paella Master. My recipe, which I've used several times since, is below. The trickiest thing about it is flipping the tortilla when it's time to cook the other side. It may take you a couple times to get the hang out it. Flipping the tortilla over the sink will catch any egg that might run out of the pan. If you really can't get the hang of it, make your tortilla in a cast iron pan and finish it in the oven.
My newest egg concoction is Double Mustard Strata, which I made for our annual Spring Brunch this year. It has prepared mustard and mustard greens (thus the name), but you could substitute other types of greens (such as spinach) in the recipes. See below for the recipe.
Finally, forget about all these savory dishes. If you really want to impress people, check out Martha Stewart's recipe for Chocolate Pavlova. I don't usually care for meringue, and I'd never liked pavlova - until I tried this one. It will knock your socks off, especially if you're a chocolate lover. Even my sister, who doesn't have much of a sweet tooth, loves this dessert.
Happy egg dying, cooking and hunting! I'm looking forward to the time several months from now when we're hunting freshly laid chicken eggs in the backyard.
Double Mustard Strata
Makes 12 servings
4 slices day-old white bread, cubed
4 slices day-old wheat or rye bread, cubed
1 c. Gruyere cheese, grated, divided
1/2 onion, chopped
2 c. chopped mustard greens
7 eggs
3 c. milk
3 t. Dijon mustard
1 t. salt
Layer bread in bottom of a 9" x 13" dish. Layer with 3/4 c. cheese, onion, greens, and remaining cheese.
In a separate bowl, combine eggs, milk, mustard and salt. Pour over bread mixture. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake at 325 degrees for 45 minutes or until browned and bubbly. If desired, turn oven to broil and cook until cheese is lightly browned, about 5 minutes.
Spanish Tortilla
Makes 6 servings
1 pound potatoes, peeled and thinly sliced
1 onion, thinly sliced
2 T. olive oil
4 eggs
Heat oil in a non-stick or well seasoned cast iron pan over low heat. Add potatoes and onions and cook, stirring frequently, until potatoes are tender, 10-15 minutes.
In the meantime, break eggs into a small bowl. Season with salt and pepper. Pour eggs over potato mixture. Cook until eggs are mostly set, about 10 minutes.
Place a plate on top of pan and carefully flip tortilla over. Slide tortilla back into pan. Place pan back on heat and cook until egg is set, 2-3 minutes. Place on a clean plate and cut into wedges.
Friday, April 15, 2011
Explore the Amazing World of Indian Food
My first introduction to Indian food came while I was living in England. “Curry houses,” as the British call them, can be found all over the United Kingdom.
India was a British colony for roughly a century. As a result, many Indians immigrated to the United Kingdom. Today Indian restaurants are as common in Britain as Mexican restaurants in western America.
I knew good Indian food places would be few and far between when I got back home, so I learned as much as I could about Indian cooking while living overseas. It continues to be one of my favorite cuisines to make at home. Indian food is delicious, different, and relatively inexpensive. After you purchase your cut of meat, the remaining ingredients (such as spices, lentils, yogurt, and vegetables like potatoes, onions and tomatoes) are quite affordable.
Understanding Indian food is largely about understanding the spices involved in cooking it. Garam masala and curry powder are among the most common ingredients in Indian recipes. Both are spice blends whose contents vary by region. Black pepper, cumin, coriander (cilantro seeds), and cinnamon are common ingredients in garam masala. Curry powder almost always features turmeric, a bright yellow spice that will stain your clothes and kitchen towels.
Recipes frequently call for whole (not ground) spices as well. Cumin and coriander seeds are commonly used. So is whole cardamom in its green or black pods. The crunchy yellow or black seeds that have a starring role in many recipes are mustard seeds. In some cases the recipe may direct you to lightly fry the seeds in oil first to bring out their taste and aroma.
Saffron, the world’s most expensive spice, makes an appearance in many Indian dishes. Saffron comes from a particular breed of crocus and is native to southeast Asia. It imparts a unique, almost bitter flavor.
A good starting point for Indian food newbies is Chicken Korma. The creamy dish is easy to make and has a mild flavor. The recipe calls for Greek-style yogurt, which you can easily make yourself if you can’t find it at the store. Line a strainer with cheesecloth or a clean linen napkin. Place the strainer in a small bowl. Add the plain yogurt, then cover it and set the strainer and bowl in the refrigerator for a few hours. Some of the moisture will drain off, leaving you with a thicker yogurt that will work well in this dish.
Pilau Rice, an Indian-style rice pilaf, will add a special touch to many of your Indian food creations. You can substitute white or basmati rice as a side dish.
If this meal piques your interest, keep exploring! There is a wide world of tandoori, rogan josh, tikka masala, naan, aloo gobi, and other dishes that awaits you.
Chicken Korma
Makes 4 servings
3 chicken breasts, cut into cubes
1 T. butter
1/2 onion, finely chopped
4 t. garlic, minced
2 t. garam masala
1/4 c. cream
1/4 c. milk
1/4 c. plain Greek-style yogurt
2 T. ground almonds
4-5 saffron strands
Cooked rice
In a large skillet over medium heat, brown chicken in butter. Add onion and sauté until onion begins to soften. Add garlic and garam masala and cook for 1 minute, stirring often. Add cream, milk, yogurt and almonds. Bring to a simmer and cook for 10 minutes, stirring occasionally. Add saffron near the end of cooking time. Serve over rice.
Pilau Rice
Makes 4 servings
2-1/2 c. chicken stock
4-5 saffron strands
2 T. butter
1/2 onion, chopped
1 clove garlic, minced
1/2 cinnamon stick
2 bay leaves
4 green cardamom pods
1-1/4 c. jasmine rice
Heat chicken stock in a small saucepan. Add saffron and set aside.
Melt butter in a large saucepan over medium heat. Add onion and cook until soft. Add garlic and spices and cook for 2 minutes, stirring often.
Add rice and cook, stirring, for 2 minutes or until rice grains are thoroughly coated in butter. Add hot stock and bring to a boil. Stir once, cover, and turn heat to low. Cook for 15 minutes or until rice is tender. Remove cinnamon stick and bay leaves before serving.
India was a British colony for roughly a century. As a result, many Indians immigrated to the United Kingdom. Today Indian restaurants are as common in Britain as Mexican restaurants in western America.
I knew good Indian food places would be few and far between when I got back home, so I learned as much as I could about Indian cooking while living overseas. It continues to be one of my favorite cuisines to make at home. Indian food is delicious, different, and relatively inexpensive. After you purchase your cut of meat, the remaining ingredients (such as spices, lentils, yogurt, and vegetables like potatoes, onions and tomatoes) are quite affordable.
Understanding Indian food is largely about understanding the spices involved in cooking it. Garam masala and curry powder are among the most common ingredients in Indian recipes. Both are spice blends whose contents vary by region. Black pepper, cumin, coriander (cilantro seeds), and cinnamon are common ingredients in garam masala. Curry powder almost always features turmeric, a bright yellow spice that will stain your clothes and kitchen towels.
Recipes frequently call for whole (not ground) spices as well. Cumin and coriander seeds are commonly used. So is whole cardamom in its green or black pods. The crunchy yellow or black seeds that have a starring role in many recipes are mustard seeds. In some cases the recipe may direct you to lightly fry the seeds in oil first to bring out their taste and aroma.
Saffron, the world’s most expensive spice, makes an appearance in many Indian dishes. Saffron comes from a particular breed of crocus and is native to southeast Asia. It imparts a unique, almost bitter flavor.
A good starting point for Indian food newbies is Chicken Korma. The creamy dish is easy to make and has a mild flavor. The recipe calls for Greek-style yogurt, which you can easily make yourself if you can’t find it at the store. Line a strainer with cheesecloth or a clean linen napkin. Place the strainer in a small bowl. Add the plain yogurt, then cover it and set the strainer and bowl in the refrigerator for a few hours. Some of the moisture will drain off, leaving you with a thicker yogurt that will work well in this dish.
Pilau Rice, an Indian-style rice pilaf, will add a special touch to many of your Indian food creations. You can substitute white or basmati rice as a side dish.
If this meal piques your interest, keep exploring! There is a wide world of tandoori, rogan josh, tikka masala, naan, aloo gobi, and other dishes that awaits you.
Chicken Korma
Makes 4 servings
3 chicken breasts, cut into cubes
1 T. butter
1/2 onion, finely chopped
4 t. garlic, minced
2 t. garam masala
1/4 c. cream
1/4 c. milk
1/4 c. plain Greek-style yogurt
2 T. ground almonds
4-5 saffron strands
Cooked rice
In a large skillet over medium heat, brown chicken in butter. Add onion and sauté until onion begins to soften. Add garlic and garam masala and cook for 1 minute, stirring often. Add cream, milk, yogurt and almonds. Bring to a simmer and cook for 10 minutes, stirring occasionally. Add saffron near the end of cooking time. Serve over rice.
Pilau Rice
Makes 4 servings
2-1/2 c. chicken stock
4-5 saffron strands
2 T. butter
1/2 onion, chopped
1 clove garlic, minced
1/2 cinnamon stick
2 bay leaves
4 green cardamom pods
1-1/4 c. jasmine rice
Heat chicken stock in a small saucepan. Add saffron and set aside.
Melt butter in a large saucepan over medium heat. Add onion and cook until soft. Add garlic and spices and cook for 2 minutes, stirring often.
Add rice and cook, stirring, for 2 minutes or until rice grains are thoroughly coated in butter. Add hot stock and bring to a boil. Stir once, cover, and turn heat to low. Cook for 15 minutes or until rice is tender. Remove cinnamon stick and bay leaves before serving.
Friday, March 25, 2011
Herb Garden Spreads Culinary Joy
Every time we’ve had a sunny day recently I’ve started dreaming about getting into my yard and planting vegetables. Then it rains, and my enthusiasm fizzles a little.
If spring’s unpredictable weather has you in a funk, start your gardening season by planting a container herb garden. Fresh herbs will add a delicious dimension to your cooking. They bring lots of flavor to dishes without adding salt. Raising your own herb patch is also a great way to save money. Herbs can be expensive this time of year, and you often have to buy them in large bunches even if you only need a couple teaspoons.
Many herbs grow well in pots or other containers. You can grow some warm weather herbs, like basil and cilantro, in the house if you have a sunny window. Herbs are beautiful mixed into a flower bed if you happen to have one. Some of them, like chives and oregano, produce flowers once the weather starts to warm up.
Parsley, thyme, oregano, chives, sage and rosemary are fairly hardy and can survive most Oregon winters. If you want to grow mint I would definitely advise growing it in a pot. Mint grows on runners and can quickly take over the yard. Most garden stores sell herb starts that you can take home, plunk in a pot, and start harvesting from (sparingly) right away. Make sure the pot and soil have good drainage, and water your plants regularly.
Lamb Stew has plenty of yummy herbs and is a great way to use a meat that’s often associated with spring. It tastes best after the flavors have time to blend, so I usually make it the day before I want to serve it. If you’re looking for something different for Easter dinner, Lamb Stew is a great choice.
Lemon-Herb Chicken is fast and easy to make. You can use whatever herbs you have on hand and it will still taste delicious.
Dried herbs work in these recipes too. Use one-third the amount of fresh herbs called for, as dried herbs have a stronger flavor. (For example, if a recipe calls for 1 tablespoon of fresh herbs, substitute 1 teaspoon of dried herbs.)
However, I’d suggest using fresh herbs whenever possible. It’s hard enough to find fresh food this time of year. Herbs are an easy way to capture the taste of spring without much effort or cost.
Lamb Stew
Makes 4 servings
1-1/2 lbs. lamb, cut into cubes
2 T. butter, divided
3 onions, quartered
3 carrots, thickly sliced
4 small red potatoes, quartered
2 c. beef stock
1/2 t. salt
1/4 t. pepper
1 T. flour
2 t. parsley, chopped
2 t. chives, chopped
1 t. thyme, chopped
Melt 1 T. butter in a large oven-proof kettle with lid. Saute meat over medium heat until brown; remove with a slotted spoon and set aside.
Saute carrots and onions in drippings until they begin to soften, about 5 minutes. Add lamb, potatoes, stock, salt and pepper. Bring to a boil. Remove from stove, cover and place in oven. Bake at 350 degrees for 1 hour.
Remove meat and vegetables with a slotted spoon; set aside. Pour pan juices into a separate bowl. Add remaining 1 T. butter to pan and melt over medium heat. Add flour and stir until smooth. Whisk in pan juices. Bring to a boil and stir until thickened. Return meat and vegetables to pan. Add herbs and heat through.
Lemon-Herb Chicken with Angel Hair
Makes 2 servings
1/4 lb. angel hair pasta
1 T. butter
2 chicken breasts, cut into cubes
2 T. lemon juice
1 T. olive oil
2 garlic cloves, minced
1 T. minced mixed herbs (such as oregano, sage, thyme and rosemary)
1/4 t. pepper
1/4 c. parmesan cheese
Cook pasta according to package directions.
In the meantime, heat butter in a large skillet over medium heat. Add chicken and cook until no longer pink. Add lemon juice, olive oil, garlic, herbs, and pepper. Cook, stirring often, for 1-2 minutes. Serve chicken over cooked pasta; sprinkle with parmesan cheese.
If spring’s unpredictable weather has you in a funk, start your gardening season by planting a container herb garden. Fresh herbs will add a delicious dimension to your cooking. They bring lots of flavor to dishes without adding salt. Raising your own herb patch is also a great way to save money. Herbs can be expensive this time of year, and you often have to buy them in large bunches even if you only need a couple teaspoons.
Many herbs grow well in pots or other containers. You can grow some warm weather herbs, like basil and cilantro, in the house if you have a sunny window. Herbs are beautiful mixed into a flower bed if you happen to have one. Some of them, like chives and oregano, produce flowers once the weather starts to warm up.
Parsley, thyme, oregano, chives, sage and rosemary are fairly hardy and can survive most Oregon winters. If you want to grow mint I would definitely advise growing it in a pot. Mint grows on runners and can quickly take over the yard. Most garden stores sell herb starts that you can take home, plunk in a pot, and start harvesting from (sparingly) right away. Make sure the pot and soil have good drainage, and water your plants regularly.
Lamb Stew has plenty of yummy herbs and is a great way to use a meat that’s often associated with spring. It tastes best after the flavors have time to blend, so I usually make it the day before I want to serve it. If you’re looking for something different for Easter dinner, Lamb Stew is a great choice.
Lemon-Herb Chicken is fast and easy to make. You can use whatever herbs you have on hand and it will still taste delicious.
Dried herbs work in these recipes too. Use one-third the amount of fresh herbs called for, as dried herbs have a stronger flavor. (For example, if a recipe calls for 1 tablespoon of fresh herbs, substitute 1 teaspoon of dried herbs.)
However, I’d suggest using fresh herbs whenever possible. It’s hard enough to find fresh food this time of year. Herbs are an easy way to capture the taste of spring without much effort or cost.
Lamb Stew
Makes 4 servings
1-1/2 lbs. lamb, cut into cubes
2 T. butter, divided
3 onions, quartered
3 carrots, thickly sliced
4 small red potatoes, quartered
2 c. beef stock
1/2 t. salt
1/4 t. pepper
1 T. flour
2 t. parsley, chopped
2 t. chives, chopped
1 t. thyme, chopped
Melt 1 T. butter in a large oven-proof kettle with lid. Saute meat over medium heat until brown; remove with a slotted spoon and set aside.
Saute carrots and onions in drippings until they begin to soften, about 5 minutes. Add lamb, potatoes, stock, salt and pepper. Bring to a boil. Remove from stove, cover and place in oven. Bake at 350 degrees for 1 hour.
Remove meat and vegetables with a slotted spoon; set aside. Pour pan juices into a separate bowl. Add remaining 1 T. butter to pan and melt over medium heat. Add flour and stir until smooth. Whisk in pan juices. Bring to a boil and stir until thickened. Return meat and vegetables to pan. Add herbs and heat through.
Lemon-Herb Chicken with Angel Hair
Makes 2 servings
1/4 lb. angel hair pasta
1 T. butter
2 chicken breasts, cut into cubes
2 T. lemon juice
1 T. olive oil
2 garlic cloves, minced
1 T. minced mixed herbs (such as oregano, sage, thyme and rosemary)
1/4 t. pepper
1/4 c. parmesan cheese
Cook pasta according to package directions.
In the meantime, heat butter in a large skillet over medium heat. Add chicken and cook until no longer pink. Add lemon juice, olive oil, garlic, herbs, and pepper. Cook, stirring often, for 1-2 minutes. Serve chicken over cooked pasta; sprinkle with parmesan cheese.
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