I mentioned this recipe in today's earlier post. This might be the world's easiest chocolate cake. I was about seven when I first made this (with a little help from Mom), and I still love it. It's not as killer as my other favorite chocolate cake, which I will post here in due time, but for a 40 minute start-to-finish cake, it's "darn good," as my Gramma Bonnie might've said.
According to family friend Dot Woodle, from whom I got this recipe, you can mix this right in the pan and then bake it. I've done it, but it's a little messy; I'd recommend a bowl.
Click here for printable recipe!
Quick Chocolate Cake
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa (packed)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
Preheat oven to 350˚F.
Sift or whisk together all dry ingredients (flour, sugar, cocoa, baking soda, salt).
Add wet ingredients (water, oil, vinegar, vanilla) and beat until smooth.
Pour into ungreased 8x8" square baking pan. Bake 25-30 minutes.
Great served warm with a scoop of vanilla ice cream!
Who can tell me why I titled this entry "Grapefruit Juice"?
Welcome to my kitchen!
Friday, August 31, 2007
Oh, snap. Tag, I'm it.
This is the sort of thing I usually keep to my other blog, but Dori has tagged me, so I will give in to the insanity. Seven things about me that you might not know:
1. My car's license plate is MUPPET. I'm a big fan, if you hadn't gathered that by the name of my blog.
2. I love the flavor of onions, but am not big on their texture. I cook with them, but generally avoid eating them once cooked, if the pieces are large enough to be avoided. I do like grilled/caramelized Vidalias.
3. I am greatly looking forward to the day we renovate our kitchen, and I can wave goodbye to our circa-1975 orangey-coral countertops and peach cabinets (seen below, first day of move-in).
4. My first cooking success was at age seven: I made "Quick Chocolate Cake." Hmm. Perhaps that's my real post of the day.
5. I have a cat, Süss (Seuss), who ignores most people food, but LOVES steamed clams and lobster.
6. I love the combination of orange and chocolate; raspberry and chocolate is a close second.
7. My oven has no handle on it, even though it's only a few years old. The former owner sawed it off because he couldn't open the drawer that's cattycorner to the stove. After he'd done it, his wife pointed out that he could've opened the oven door in order to open the drawer.
OK....thats' it. I am tagging Cat, Res, Jen, Ren, and Heather.
1. My car's license plate is MUPPET. I'm a big fan, if you hadn't gathered that by the name of my blog.
2. I love the flavor of onions, but am not big on their texture. I cook with them, but generally avoid eating them once cooked, if the pieces are large enough to be avoided. I do like grilled/caramelized Vidalias.
3. I am greatly looking forward to the day we renovate our kitchen, and I can wave goodbye to our circa-1975 orangey-coral countertops and peach cabinets (seen below, first day of move-in).
4. My first cooking success was at age seven: I made "Quick Chocolate Cake." Hmm. Perhaps that's my real post of the day.
5. I have a cat, Süss (Seuss), who ignores most people food, but LOVES steamed clams and lobster.
6. I love the combination of orange and chocolate; raspberry and chocolate is a close second.
7. My oven has no handle on it, even though it's only a few years old. The former owner sawed it off because he couldn't open the drawer that's cattycorner to the stove. After he'd done it, his wife pointed out that he could've opened the oven door in order to open the drawer.
OK....thats' it. I am tagging Cat, Res, Jen, Ren, and Heather.
Wednesday, August 29, 2007
50 Best Cookies on the Internet
I'm not sure whether to thank or curse my friend Joe for sending me this link today.
The 50 Best Cookie Recipes on the Internet
I see a couple (at least) that I'm definitely going to try. If you give any a shot, let me know the results!
The 50 Best Cookie Recipes on the Internet
I see a couple (at least) that I'm definitely going to try. If you give any a shot, let me know the results!
Tuesday, August 28, 2007
Salad Days: Chicken, Penne, and Asparagus Salad
I made this tonight, with some of the fresh tomatoes and basil from the farmstand. Really, really yummy - and it's a Weight Watchers recipe. The recipe is posted as originally written, but I decreased the amount of basil called for; a cup seemed like a lot, as the basil we have has quite a peppery bite to it. I did use the Old Bay, but you could substitute poultry seasoning, or whatever seasoning you prefer on your chicken.
Chicken, Penne, and Asparagus Salad
from Weight Watchers Magazine, March/April 2007
1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch-wide strips
2 teaspoons Old Bay seasoning
1/4 pound penne (about 1 1/3 cups)
1 pound asparagus, trimmed and cut diagonally into thirds
2 medium tomatoes, chopped
1 cup chopped fresh basil
1/4 cup grated Romano cheese
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Sprinkle the chicken with the Old Bay seasoning. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, about 8 minutes.
Meanwhile, cook the pasta according to package directions, omitting salt if desired. With a slotted spoon, transfer the pasta to a colander, leaving the boiling water in the pot. Rinse the pasta under cold running water; drain and immediately transfer to a large bowl.
Add the asparagus to the boiling water and cook until crisp-tender, about 3 minutes. Rinse under cold running water to stop the cooking; drain and add to the pasta. Add chicken, tomatoes, basil, cheese, garlic, oil, and salt; toss well to coat. Serve at once.
Servings: 4 (1.5 cup servings)
WW points: 6
Monday, August 27, 2007
Cookies and cream
I work at a school for kids with a host of disabilities. Behavioral, social, developmental; you name it, we've got it. (I joke sometimes and say, "Forget the Peace Corps - THIS is the toughest job you'll ever love.")
A fair number of our students don't have great home lives. Because of that fact, every student in my class gets a homemade birthday cake of their choosing on their birthday (or half-birthday, for the summer babies). It's truly touching to see the expressions on some of their teenaged faces, knowing it's the only birthday celebration they'll have.
One such student requested an Oreo birthday cake last year. I was stymied. He probably meant one of the ones you see in the bakery at the grocery store, decorated with Oreos, but it just goes against my grain to go and purchase a cake.
Inspiration struck when I remembered this cake that my mom used to make. No Oreos involved, but the kids all called it the Oreo cake anyways - and another one requested it for her cake, before the year was out!
The cookies may be a little difficult to find. Try looking up on the top shelf in the cookie aisle. The box looks like this:
It's a great summer dessert, as there's no baking involved. DO NOT be tempted to use canned whipped cream in place of making your own; it won't hold up. If you're skittish about making your own whipped cream, you could probably substitute Cool Whip.
Chocolate Icebox Cake
1 teaspoon vanilla extract
2 cups heavy cream
1 9-ounce package Nabisco Famous Chocolate Wafers
Chocolate shavings/curls, for garnish
Whip cream with vanilla extract until thick. Be careful not to overdo it, or you'll end up with unsalted vanilla butter.
Spread 1/2 tablespoon whipped cream on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log. Frost with remaining whipped cream. Chill 4 – 6 hours. To serve, garnish with chocolate curls; slice roll at a 45˚ angle.
Alternate methods:
To make a large “cloud cake” (will serve up to 18, I think), double the recipe, and make individual stacks of 6 cookies/whipped cream. Lay stacks flat (not on edge) on a serving tray, as close to each other as possible. Fill in spaces between cookies with whipped cream, then frost with whipped cream.
Individual "cakes" may be made with stacks 6 or 7 cookies and whipped cream, then frosted with whipped cream.
Variations: Use mint or orange extract in place of the vanilla.
A fair number of our students don't have great home lives. Because of that fact, every student in my class gets a homemade birthday cake of their choosing on their birthday (or half-birthday, for the summer babies). It's truly touching to see the expressions on some of their teenaged faces, knowing it's the only birthday celebration they'll have.
One such student requested an Oreo birthday cake last year. I was stymied. He probably meant one of the ones you see in the bakery at the grocery store, decorated with Oreos, but it just goes against my grain to go and purchase a cake.
Inspiration struck when I remembered this cake that my mom used to make. No Oreos involved, but the kids all called it the Oreo cake anyways - and another one requested it for her cake, before the year was out!
The cookies may be a little difficult to find. Try looking up on the top shelf in the cookie aisle. The box looks like this:
It's a great summer dessert, as there's no baking involved. DO NOT be tempted to use canned whipped cream in place of making your own; it won't hold up. If you're skittish about making your own whipped cream, you could probably substitute Cool Whip.
Chocolate Icebox Cake
1 teaspoon vanilla extract
2 cups heavy cream
1 9-ounce package Nabisco Famous Chocolate Wafers
Chocolate shavings/curls, for garnish
Whip cream with vanilla extract until thick. Be careful not to overdo it, or you'll end up with unsalted vanilla butter.
Spread 1/2 tablespoon whipped cream on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log. Frost with remaining whipped cream. Chill 4 – 6 hours. To serve, garnish with chocolate curls; slice roll at a 45˚ angle.
Alternate methods:
To make a large “cloud cake” (will serve up to 18, I think), double the recipe, and make individual stacks of 6 cookies/whipped cream. Lay stacks flat (not on edge) on a serving tray, as close to each other as possible. Fill in spaces between cookies with whipped cream, then frost with whipped cream.
Individual "cakes" may be made with stacks 6 or 7 cookies and whipped cream, then frosted with whipped cream.
Variations: Use mint or orange extract in place of the vanilla.
Sunday, August 26, 2007
Fall Foods Preview
Though a certain friend of mine might not want to hear about it, fall is on its merry way, despite what the heat and humidity of the past few days might have us believe. I, for one, am thrilled. I love crisp days and cool nights, bright blue skies and orange pumpkins, Canada geese calling overhead and the smell of woodsmoke. Autumn is my favorite season, and mid-September through Christmas is my favorite time of year, food-wise. Though I will miss corn on the cob, peaches and plums, and fresh tomatoes, I'm all about apples and pumpkins.
In the days and weeks to come, I strongly suspect that there will be some themes emerging. Be on the lookout for apple recipes, pumpkin recipes, soups and stews, and leading into the holiday season there will be a week of Throwing Pies. (Messy, but delicious.)
I think this post adequately explains why I just joined a gym.
In the days and weeks to come, I strongly suspect that there will be some themes emerging. Be on the lookout for apple recipes, pumpkin recipes, soups and stews, and leading into the holiday season there will be a week of Throwing Pies. (Messy, but delicious.)
I think this post adequately explains why I just joined a gym.
Friday, August 24, 2007
Salad Days: Insalata Caprese
With the temperature climbing back into the upper 80's and low 90's, it's salad days again. I stopped at the local farm stand today, and picked up a few local tomatoes, fresh basil, fresh local mozzarella, and a loaf of crusty bread. I had a couple of ideas in mind, but ultimately settled on an insalata Caprese. It's simple and delicious.
I must insist that this be made with garden-fresh summertime tomatoes; it just isn't the same with second-rate tomatoes. Likewise, the mozzarella needs to be fresh, not the hard, plastic-wrapped variety in the refrigerated section at the grocery store.
Eat up now, while you can!
Insalata Caprese
Fresh tomatoes
Fresh mozzarella
Fresh basil
Olive oil
Freshly ground pepper (optional)
Slice tomatoes into 1/2" - 3/4" slices, and lay flat on serving platter or individual plates.
Slice mozzarella into 1/4" - 1/2" slices (depending on how decadent you're feeling), and place on tomato slices.
Basil leaves can be left whole, or sliced into thin ribbons and scattered over tomatoes and mozzarella.
Drizzle with olive oil, and freshly ground pepper, if desired.
Serve as a starter, or add some crusty bread for a light summer meal.
I must insist that this be made with garden-fresh summertime tomatoes; it just isn't the same with second-rate tomatoes. Likewise, the mozzarella needs to be fresh, not the hard, plastic-wrapped variety in the refrigerated section at the grocery store.
Eat up now, while you can!
Insalata Caprese
Fresh tomatoes
Fresh mozzarella
Fresh basil
Olive oil
Freshly ground pepper (optional)
Slice tomatoes into 1/2" - 3/4" slices, and lay flat on serving platter or individual plates.
Slice mozzarella into 1/4" - 1/2" slices (depending on how decadent you're feeling), and place on tomato slices.
Basil leaves can be left whole, or sliced into thin ribbons and scattered over tomatoes and mozzarella.
Drizzle with olive oil, and freshly ground pepper, if desired.
Serve as a starter, or add some crusty bread for a light summer meal.
Børk Børk Pørk
Back in January, I resolved to lose some weight. To that end, I joined Weight Watchers, and have since lost 16 pounds. (I even joined a gym today. GASP.)
Foodie that I am, I was a little skeptical of Weight Watchers recipes. This recipe for pork chops is the one that made a convert out of me. Chuck, who is NOT on a weight-loss plan, confirms that they are just as delicious to someone who's not on Weight Watchers.
If you need some sassy pork at your house, and Miss Piggy's not available, give these a shot.
Spice-Rubbed Pork Chops
Ingredients:
1 1/2 Tbsp chili powder
1 Tbsp unpacked brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 Tbsp Worcestershire sauce
20 oz lean boneless pork chops (four 1/2-inch thick chops)
Instructions
Preheat broiler and coat broiler pan with cooking spray. (I'm assuming these can also be done on the grill.)
In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.
Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
Serves 4. 5 WW points per serving.
Foodie that I am, I was a little skeptical of Weight Watchers recipes. This recipe for pork chops is the one that made a convert out of me. Chuck, who is NOT on a weight-loss plan, confirms that they are just as delicious to someone who's not on Weight Watchers.
If you need some sassy pork at your house, and Miss Piggy's not available, give these a shot.
Spice-Rubbed Pork Chops
Ingredients:
1 1/2 Tbsp chili powder
1 Tbsp unpacked brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 Tbsp Worcestershire sauce
20 oz lean boneless pork chops (four 1/2-inch thick chops)
Instructions
Preheat broiler and coat broiler pan with cooking spray. (I'm assuming these can also be done on the grill.)
In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.
Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
Serves 4. 5 WW points per serving.
Tuesday, August 21, 2007
Still nutty after all these years...
I read this recipe - recommended to me by my dear friend Christie, with whom I've been staying this week - and was convinced that it couldn't possibly work. Flourless peanut butter cookies? FOUR ingredients? Two batches later, I'm convinced: it works. These are best still warm - they're downright decadent - but are still good after they've cooled.
Flourless Peanut Butter Chocolate Chip Cookies
1 cup creamy or chunky peanut butter
1 cup light brown sugar, firmly packed
1 large egg
1 cup chocolate chips
granulated sugar
Preheat oven to 350F.
Combine peanut butter, brown sugar, and egg in medium bowl with mixing spoon until well blended. Add chips; mix well.
Roll heaping tablespoonfuls of dough into 1 1/2 inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Dip table fork into granulated sugar; press criss-cross fashion onto each ball, flattening to 1/2 inch thickness.
Bake 12 minutes or until set. Let cookies stand on cookie sheets several minutes after removing from oven. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to three months.
Makes about 2 dozen cookies.
Flourless Peanut Butter Chocolate Chip Cookies
1 cup creamy or chunky peanut butter
1 cup light brown sugar, firmly packed
1 large egg
1 cup chocolate chips
granulated sugar
Preheat oven to 350F.
Combine peanut butter, brown sugar, and egg in medium bowl with mixing spoon until well blended. Add chips; mix well.
Roll heaping tablespoonfuls of dough into 1 1/2 inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Dip table fork into granulated sugar; press criss-cross fashion onto each ball, flattening to 1/2 inch thickness.
Bake 12 minutes or until set. Let cookies stand on cookie sheets several minutes after removing from oven. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to three months.
Makes about 2 dozen cookies.
Saturday, August 18, 2007
Nuts.
Peanuts, to be exact.
I'm spending a few days with very good friends. Their daughter, who's always been a favorite of mine, is almost nine, and is getting into cooking for the first time. She and "Aunt Marty" have been having fun with some new recipes. Two of my favorites involve peanut butter.
First up: Peanut Butter Treats. These are not unlike peanut butter fudge, topped with a layer of chocolate. (Yes, I'll be doing a lot of exercising and eating a lot of salads next week...)
Peanut Butter Treats
Peanut butter mixture:
4 tablespoons butter
1/2 cup (55g) dark brown sugar
8 1/2 oz. (240 g) peanut butter (I couldn't weigh it, so I just used a generous cup)
scant 2 cups (200g) confectioners' sugar
Chocolate topping:
1 cup (175g) dark chocolate or chocolate chips
1 tablespoon butter
Melt 4 oz. butter in a saucepan. Mix it in a bowl with the brown sugar, peanut butter, and confectioners' sugar.
Spoon the mixture into an 8x8" baking pan and spread evenly. Press it down firmly into the pan.
Break the chocolate into a bowl and add the butter. Stir over a saucepan of simmering water until they melt.
Spread the chocolate over the peanut butter mixture. Chill until set, but still soft enough to cut.
Cut into 36 squares and remove from baking pan. Return to refrigerator to finish setting.
I'm spending a few days with very good friends. Their daughter, who's always been a favorite of mine, is almost nine, and is getting into cooking for the first time. She and "Aunt Marty" have been having fun with some new recipes. Two of my favorites involve peanut butter.
First up: Peanut Butter Treats. These are not unlike peanut butter fudge, topped with a layer of chocolate. (Yes, I'll be doing a lot of exercising and eating a lot of salads next week...)
Peanut Butter Treats
Peanut butter mixture:
4 tablespoons butter
1/2 cup (55g) dark brown sugar
8 1/2 oz. (240 g) peanut butter (I couldn't weigh it, so I just used a generous cup)
scant 2 cups (200g) confectioners' sugar
Chocolate topping:
1 cup (175g) dark chocolate or chocolate chips
1 tablespoon butter
Melt 4 oz. butter in a saucepan. Mix it in a bowl with the brown sugar, peanut butter, and confectioners' sugar.
Spoon the mixture into an 8x8" baking pan and spread evenly. Press it down firmly into the pan.
Break the chocolate into a bowl and add the butter. Stir over a saucepan of simmering water until they melt.
Spread the chocolate over the peanut butter mixture. Chill until set, but still soft enough to cut.
Cut into 36 squares and remove from baking pan. Return to refrigerator to finish setting.
Monday, August 13, 2007
Home cooking
For Better or For Worse has long been one of my favorite comic strips, and today's was no exception.
If it's hard to read, you can view the strip here.
If it's hard to read, you can view the strip here.
Salad Days: Coleslaw
I'm almost afraid to bring this up, as you're all going to think I'm a fussy eater, after I just mentioned my aversion to potato salad. I'm truly not a picky eater. However, I'm not a huge fan of coleslaw.
My first experience with coleslaw, at...age three?...consisted of my mom getting me to try a bite, and my subsequent reaction, which was to inform her that she should "feed it to the pigs." As we lived in the suburbs of Boston, I have no idea to what pigs I was referring, but it got a laugh out of my mother, and "feed it to the pigs" subsequently became a family by-word for something we don't care to eat.
I'm still not a huge fan of coleslaw. I'll always try it, but generally it doesn't meet my criteria. Either it's too sticky (too much mayo), doesn't have enough flavor to it, or someone's added wacky stuff to it that just doesn't belong there. My Gramma Betty, my dad's mom, made fantastic coleslaw, but never wrote down (nor shared with anyone) her recipe, so it's lost forever.
My husband used to work with a guy who makes INCREDIBLE smoked meat: brisket, ribs, you name it, it was ALL good. Not only that, but he made his own barbecue sauce, baked beans, and coleslaw to go with said smoked yumminess. Jim's coleslaw has a nice tang to it, thanks to the vinegar, and it's not too thick or sticky. I based my recipe (still subject to further tweaking) on his.
Edited on 5/26/08 to add: I mentioned that this was subject to further tweaking. I made this today and decreased the salt to 1/2 teaspoon (originally 1 teaspoon), and changed one of the tablespoons of regular vinegar to cider vinegar, so now it's equal parts of each. It was really good. The recipe below now reflects those changes.
Coleslaw
Dressing:
1 cup mayo
2 tablespoons white vinegar
2 tablespoons cider vinegar
1/4 cup milk
1 tablespoon granulated sugar
1/2 teaspoon salt
Whisk together dressing ingredients until smooth.
One large head of cabbage, shredded
Several carrots, shredded
Use the dressing sparingly - the recipe makes plenty. If the coleslaw is mixed in advance, drain before serving; the cabbage wilts and releases water once it's mixed with the dressing.
My first experience with coleslaw, at...age three?...consisted of my mom getting me to try a bite, and my subsequent reaction, which was to inform her that she should "feed it to the pigs." As we lived in the suburbs of Boston, I have no idea to what pigs I was referring, but it got a laugh out of my mother, and "feed it to the pigs" subsequently became a family by-word for something we don't care to eat.
I'm still not a huge fan of coleslaw. I'll always try it, but generally it doesn't meet my criteria. Either it's too sticky (too much mayo), doesn't have enough flavor to it, or someone's added wacky stuff to it that just doesn't belong there. My Gramma Betty, my dad's mom, made fantastic coleslaw, but never wrote down (nor shared with anyone) her recipe, so it's lost forever.
My husband used to work with a guy who makes INCREDIBLE smoked meat: brisket, ribs, you name it, it was ALL good. Not only that, but he made his own barbecue sauce, baked beans, and coleslaw to go with said smoked yumminess. Jim's coleslaw has a nice tang to it, thanks to the vinegar, and it's not too thick or sticky. I based my recipe (still subject to further tweaking) on his.
Edited on 5/26/08 to add: I mentioned that this was subject to further tweaking. I made this today and decreased the salt to 1/2 teaspoon (originally 1 teaspoon), and changed one of the tablespoons of regular vinegar to cider vinegar, so now it's equal parts of each. It was really good. The recipe below now reflects those changes.
Coleslaw
Dressing:
1 cup mayo
2 tablespoons white vinegar
2 tablespoons cider vinegar
1/4 cup milk
1 tablespoon granulated sugar
1/2 teaspoon salt
Whisk together dressing ingredients until smooth.
One large head of cabbage, shredded
Several carrots, shredded
Use the dressing sparingly - the recipe makes plenty. If the coleslaw is mixed in advance, drain before serving; the cabbage wilts and releases water once it's mixed with the dressing.
Saturday, August 11, 2007
Blueberry Peach Cobbler
We had a cookout tonight with some friends. Steak tips on the grill, salad, potato salad, grilled zucchini, and dessert. I've got to take a picture of the potato salad (we have some left over, hurrah!) - I made it with half red-skinned potatoes, and half purpley-blue potatoes, which are that color all the way through. Very festive. I forgot to put the mustard in, and it was still good.
Dessert was a blueberry-peach cobbler of my own invention. The only minor problem is that I didn't measure anything, so everything's an estimate. (Yeah, I know, it drives me crazy too when people do that...sorry.) Cobblers are pretty forgiving, though, so a little more of this, a little less of that, isn't going to make a huge difference. Also, if you don't need dessert for 6-8 people, cut this in half, and bake in a 2-quart baking dish instead of a 9x13", or even in individual ramekins.
Blueberry Peach Cobbler
1 quart (2 pints) blueberries, rinsed and picked over
4 large peaches, washed and cut into 1/2" - 3/4" chunks
1/4 - 1/2 cup sugar, depending on how sweet the fruit is
2 tablespoons flour (to thicken juices)
Biscuits for topping - use your favorite recipe; mine happens to be on the side of the Bisquick box (shhh, don't tell)
Turbinado sugar ("Sugar in the Raw" is a well-known brand name)
Preheat oven to 375F.
Mix blueberries and peaches together in a large bowl with sugar and flour.
Put prepared fruit into a 9x13" baking dish.
Scatter biscuits over top. I like to cut mine into fun shapes - tonight was stars and moons. Sprinkle biscuits with turbinado sugar for a little extra crunch.
Bake at 375F for 20-25 minutes.
Serve warm with a scoop of vanilla ice cream.
Dessert was a blueberry-peach cobbler of my own invention. The only minor problem is that I didn't measure anything, so everything's an estimate. (Yeah, I know, it drives me crazy too when people do that...sorry.) Cobblers are pretty forgiving, though, so a little more of this, a little less of that, isn't going to make a huge difference. Also, if you don't need dessert for 6-8 people, cut this in half, and bake in a 2-quart baking dish instead of a 9x13", or even in individual ramekins.
Blueberry Peach Cobbler
1 quart (2 pints) blueberries, rinsed and picked over
4 large peaches, washed and cut into 1/2" - 3/4" chunks
1/4 - 1/2 cup sugar, depending on how sweet the fruit is
2 tablespoons flour (to thicken juices)
Biscuits for topping - use your favorite recipe; mine happens to be on the side of the Bisquick box (shhh, don't tell)
Turbinado sugar ("Sugar in the Raw" is a well-known brand name)
Preheat oven to 375F.
Mix blueberries and peaches together in a large bowl with sugar and flour.
Put prepared fruit into a 9x13" baking dish.
Scatter biscuits over top. I like to cut mine into fun shapes - tonight was stars and moons. Sprinkle biscuits with turbinado sugar for a little extra crunch.
Bake at 375F for 20-25 minutes.
Serve warm with a scoop of vanilla ice cream.
Friday, August 10, 2007
Steamin'
Tonight was my belated birthday dinner with my mom and brother. I had 3 different pots going on the stove at once, to steam everything. We had steamers (steamed littleneck clams), corn on the cob, and - ta-dah! - lobsters. It's not a treat we indulge in often, and MAN were they good.
I went against what my "cooking Bible" said for the steamers. It suggested white wine, garlic, a bay leaf, etc., for steaming liquid. Those things are all well and good, but I like my clams to taste like they've just come out of the ocean, warmed up, and dunked in butter. They should taste of the sea, not of garlic, in my opinion. So, after rinsing them in several baths of cold water, I just threw 'em in the pot with a quart of water for 6-7 minutes. They were delicious.
Likewise, the corn (Butter & Sugar variety) was steamed in an inch or so of water. It's done when it "smells like corn" (no, really!). Got it at the farm stand today, and it was wonderfully sweet.
I've cooked lobsters before, but I've always boiled them. Tonight I used about an inch and a half of water in a big pot with a steamer insert, for about 17-18 minutes (this will vary depending on size and whether they're hard or soft shelled), and they came out PERFECTLY. I'm a convert. Bonus: no ridiculously heavy pots of water! We also lucked into really fantastic hard-shelled lobsters that were just packed with tender, sweet flesh. Soooo good.
For dessert, we had a favorite of mine - Opera Cake. It's not the classic Opera Cake, though - it's a version made by the bakery that made our wedding cake, Cakes for Occasions. Two layers of chocolate cake, brushed with espresso, separated by a thick layer of chocolate ganache, covered in mocha buttercream, with a thin layer of chocolate ganache spread over the top.
I went against what my "cooking Bible" said for the steamers. It suggested white wine, garlic, a bay leaf, etc., for steaming liquid. Those things are all well and good, but I like my clams to taste like they've just come out of the ocean, warmed up, and dunked in butter. They should taste of the sea, not of garlic, in my opinion. So, after rinsing them in several baths of cold water, I just threw 'em in the pot with a quart of water for 6-7 minutes. They were delicious.
Likewise, the corn (Butter & Sugar variety) was steamed in an inch or so of water. It's done when it "smells like corn" (no, really!). Got it at the farm stand today, and it was wonderfully sweet.
I've cooked lobsters before, but I've always boiled them. Tonight I used about an inch and a half of water in a big pot with a steamer insert, for about 17-18 minutes (this will vary depending on size and whether they're hard or soft shelled), and they came out PERFECTLY. I'm a convert. Bonus: no ridiculously heavy pots of water! We also lucked into really fantastic hard-shelled lobsters that were just packed with tender, sweet flesh. Soooo good.
For dessert, we had a favorite of mine - Opera Cake. It's not the classic Opera Cake, though - it's a version made by the bakery that made our wedding cake, Cakes for Occasions. Two layers of chocolate cake, brushed with espresso, separated by a thick layer of chocolate ganache, covered in mocha buttercream, with a thin layer of chocolate ganache spread over the top.
Salad Days - Spinach Strawberry Salad
I won't be posting daily, but I've just been enjoying salads so much recently that I have a bunch of recipes to share at once. Served this one the other night with steak tips and crusty roasted garlic bread. Sooooo good. And yes, it's worth making the dressing. (It's always worth making the dressing, I've recently come to discover. My friend Charles just posted some yummy-sounding dressings that I want to try.)
Sorry, I got sidetracked. Here it is.
Spinach Strawberry Salad
Salad:
7-10 ounces fresh baby spinach, washed and dried
1/2 teaspoon dried dill weed
1 pint fresh strawberries, washed, hulled, and sliced
1 cucumber, peeled, quartered lengthwise, and sliced into 1/4" pieces
8 oz. white mushrooms, sliced
1 tablespoon sesame seeds, toasted (275F for 5-10 minutes - toaster oven works well for this.)
Dressing:
1/3 cup canola oil
1/4 cup red wine vinegar
1 1/2 tablespoons white sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1 pinch ground cayenne pepper
In a large bowl, combine the spinach, dill and strawberries. Refrigerate until chilled. Just before adding dressing, add cucumbers and mushrooms.
In a large glass jar with tight fitting lid, or in a glass bowl, combine the oil, vinegar, sugar, garlic powder, onion powder, salt, black pepper, dry mustard and cayenne pepper. Shake well (in jar) or whisk (in bowl) until sugar is dissolved.
Pour dressing over chilled fruit and greens; toss to coat, and sprinkle with sesame seeds.
Sorry, I got sidetracked. Here it is.
Spinach Strawberry Salad
Salad:
7-10 ounces fresh baby spinach, washed and dried
1/2 teaspoon dried dill weed
1 pint fresh strawberries, washed, hulled, and sliced
1 cucumber, peeled, quartered lengthwise, and sliced into 1/4" pieces
8 oz. white mushrooms, sliced
1 tablespoon sesame seeds, toasted (275F for 5-10 minutes - toaster oven works well for this.)
Dressing:
1/3 cup canola oil
1/4 cup red wine vinegar
1 1/2 tablespoons white sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1 pinch ground cayenne pepper
In a large bowl, combine the spinach, dill and strawberries. Refrigerate until chilled. Just before adding dressing, add cucumbers and mushrooms.
In a large glass jar with tight fitting lid, or in a glass bowl, combine the oil, vinegar, sugar, garlic powder, onion powder, salt, black pepper, dry mustard and cayenne pepper. Shake well (in jar) or whisk (in bowl) until sugar is dissolved.
Pour dressing over chilled fruit and greens; toss to coat, and sprinkle with sesame seeds.
Salad Days: Potato Salad
Let's talk about potato salad.
I've never been a big fan of potato salad. I live in New England, where for hundreds of years the watchword for food has been "bland." Everyone around here, including both my mother and my grandmother, makes potato salad and macaroni salad pretty much the same way: mix the main ingredient with plenty of mayo (read: way too much for my taste), maybe some chopped celery, onion if you're really feeling crazy, and you're done. That's what you get at the delis around here, too.
BLEAH. (Sorry, Mum.)
We went to a gathering recently, and the wife of one of my husband's friends brought potato salad. I put a bit on my plate, to be polite, fully expecting to push it around in the manner of a four-year-old who doesn't want to eat her spinach. Surprise, surprise - I was hooked at the first bite. Here was a revelation: potato salad with FLAVOR! It even had BACON in it! I ate it and went back for a generous second helping.
I have yet to get that recipe, so when I was asked to bring potato salad for a gathering over the weekend, I went to my go-to cookbook. I want to give a huge shout-out here for The New Best Recipe, published by the editors of Cook's Illustrated magazine, which is the sister publication of the PBS show America's Test Kitchen. If you're in the market for a good, solid cookbook, this is IT. I refer to it as my cooking Bible. (It's also a SOLID cookbook - it's over 1,000 pages.)
Potato Salad
Adapted from The New Best Recipe, ©2004
2 lbs. red potatoes (about 6 medium or 18 small), scrubbed
1/4 cup red wine vinegar
salt and ground black pepper
3 hard-boiled eggs, peeled and cut into 1/2-inch dice
1-2 celery ribs, minced (about 1/2 cup)
2 tablespoons minced red onion
1/4 cup sweet pickles (I used gherkins), minced (NOT pickle relish)
1/2 cup mayonnaise (I used low-fat)
2 teaspoons Dijon mustard
1. Cover the potatoes with 1 inch water in a stockpot or Dutch oven. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring once or twice to ensure even cooking, until the potatoes are tender (a thin-bladed paring knife or metal cake tester can be slipped into and out of the center of the potatoes with no resistance), 25 to 30 minutes for medium potatoes, 15 to 20 minutes for small potatoes.
2. Drain; cool potatoes slightly and peel if you like. Cut the potatoes into 3/4-inch cubes (use a serrated knife if they have skins) while still warm, rinsing the knife occasionally in warm water to remove the starch.
3. Place the warm potato cubes in a large bowl. Add the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss gently. Cover the bowl with plastic wrap and refrigerate until cool, about 20 minutes.
4. When the potatoes are cool, toss with the remaining ingredients and season with salt and pepper to taste. Serve immediately, or cover and refrigerate for up to one day.
Let me add that this is not a Weight Watchers recipe, nor do I think of potato salad when it comes to the best choices I could make, but when made with low-fat mayo, an eighth of this recipe is 4 points; a sixth of the recipe (which is a HUGE portion) is 5 points. Not so bad.
I've never been a big fan of potato salad. I live in New England, where for hundreds of years the watchword for food has been "bland." Everyone around here, including both my mother and my grandmother, makes potato salad and macaroni salad pretty much the same way: mix the main ingredient with plenty of mayo (read: way too much for my taste), maybe some chopped celery, onion if you're really feeling crazy, and you're done. That's what you get at the delis around here, too.
BLEAH. (Sorry, Mum.)
We went to a gathering recently, and the wife of one of my husband's friends brought potato salad. I put a bit on my plate, to be polite, fully expecting to push it around in the manner of a four-year-old who doesn't want to eat her spinach. Surprise, surprise - I was hooked at the first bite. Here was a revelation: potato salad with FLAVOR! It even had BACON in it! I ate it and went back for a generous second helping.
I have yet to get that recipe, so when I was asked to bring potato salad for a gathering over the weekend, I went to my go-to cookbook. I want to give a huge shout-out here for The New Best Recipe, published by the editors of Cook's Illustrated magazine, which is the sister publication of the PBS show America's Test Kitchen. If you're in the market for a good, solid cookbook, this is IT. I refer to it as my cooking Bible. (It's also a SOLID cookbook - it's over 1,000 pages.)
Potato Salad
Adapted from The New Best Recipe, ©2004
2 lbs. red potatoes (about 6 medium or 18 small), scrubbed
1/4 cup red wine vinegar
salt and ground black pepper
3 hard-boiled eggs, peeled and cut into 1/2-inch dice
1-2 celery ribs, minced (about 1/2 cup)
2 tablespoons minced red onion
1/4 cup sweet pickles (I used gherkins), minced (NOT pickle relish)
1/2 cup mayonnaise (I used low-fat)
2 teaspoons Dijon mustard
1. Cover the potatoes with 1 inch water in a stockpot or Dutch oven. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring once or twice to ensure even cooking, until the potatoes are tender (a thin-bladed paring knife or metal cake tester can be slipped into and out of the center of the potatoes with no resistance), 25 to 30 minutes for medium potatoes, 15 to 20 minutes for small potatoes.
2. Drain; cool potatoes slightly and peel if you like. Cut the potatoes into 3/4-inch cubes (use a serrated knife if they have skins) while still warm, rinsing the knife occasionally in warm water to remove the starch.
3. Place the warm potato cubes in a large bowl. Add the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss gently. Cover the bowl with plastic wrap and refrigerate until cool, about 20 minutes.
4. When the potatoes are cool, toss with the remaining ingredients and season with salt and pepper to taste. Serve immediately, or cover and refrigerate for up to one day.
Let me add that this is not a Weight Watchers recipe, nor do I think of potato salad when it comes to the best choices I could make, but when made with low-fat mayo, an eighth of this recipe is 4 points; a sixth of the recipe (which is a HUGE portion) is 5 points. Not so bad.
Salad Days - Japanese Chicken Salad
It's summer in this part of the world, and it's been dang HOT where I live.
I don't know about you, but personally, I generally don't feel like throwing a roast or chicken in the oven, or simmering stew for hours (although I did, admittedly, make a lasagna for friends last weekend) in this kind of weather. There are plenty of cold months for that sort of thing. Right here, right now, it is salad days, my friends.
No, not Salad days. It's LITERALLY salad days. These are the days when it makes complete and total sense to make - and eat - salad. Little to no cooking; no oven blasting; and a nice, light dinner for those hot humid days when you just really don't feel like eating much.
First up: Japanese Chicken Salad, courtesy of a longtime friend of mine. (Thanks, Laura K.!) If you don't even feel like cooking chicken, you can probably pick up some of the precooked stuff from the grocery store, or plan ahead to make this the next time you're grilling chicken, and make extra.
Japanese Chicken Salad
Iceberg lettuce (one head), torn into pieces
Baby spinach (half package)
3-4 chicken breasts, cooked and shredded
4 scallions, sliced thinly
1 small package slivered almonds
2 teaspoons sesame seeds
1 package Ramen noodles, uncooked and broken up - discard seasoning packet
Note: It's not in the original recipe, but I'm thinking Mandarin oranges - one can, drained - would be lovely in this salad. Haven't tried it.
Dressing:
1 cup canola oil (or vegetable oil)
3/4 cup rice vinegar
1/2 cup sugar (I used less than half of this amount)
1/8 teaspoon black pepper
Combine dressing ingredients; mix well.
Preheat oven (sorry, it's not for long - a toaster oven will do the trick, if you have one!) to 275F.
Combine chicken, lettuce, spinach, and scallions in salad bowl or large mixing bowl.
Toast almonds and sesame seeds on a cookie sheet in a 275F oven for 5-10 minutes.
Sprinkle almonds, sesame seeds, and Ramen noodles over the top of the chicken/lettuce mixture.
Mix dressing again, and add to salad about 15 minutes before serving
I don't know about you, but personally, I generally don't feel like throwing a roast or chicken in the oven, or simmering stew for hours (although I did, admittedly, make a lasagna for friends last weekend) in this kind of weather. There are plenty of cold months for that sort of thing. Right here, right now, it is salad days, my friends.
No, not Salad days. It's LITERALLY salad days. These are the days when it makes complete and total sense to make - and eat - salad. Little to no cooking; no oven blasting; and a nice, light dinner for those hot humid days when you just really don't feel like eating much.
First up: Japanese Chicken Salad, courtesy of a longtime friend of mine. (Thanks, Laura K.!) If you don't even feel like cooking chicken, you can probably pick up some of the precooked stuff from the grocery store, or plan ahead to make this the next time you're grilling chicken, and make extra.
Japanese Chicken Salad
Iceberg lettuce (one head), torn into pieces
Baby spinach (half package)
3-4 chicken breasts, cooked and shredded
4 scallions, sliced thinly
1 small package slivered almonds
2 teaspoons sesame seeds
1 package Ramen noodles, uncooked and broken up - discard seasoning packet
Note: It's not in the original recipe, but I'm thinking Mandarin oranges - one can, drained - would be lovely in this salad. Haven't tried it.
Dressing:
1 cup canola oil (or vegetable oil)
3/4 cup rice vinegar
1/2 cup sugar (I used less than half of this amount)
1/8 teaspoon black pepper
Combine dressing ingredients; mix well.
Preheat oven (sorry, it's not for long - a toaster oven will do the trick, if you have one!) to 275F.
Combine chicken, lettuce, spinach, and scallions in salad bowl or large mixing bowl.
Toast almonds and sesame seeds on a cookie sheet in a 275F oven for 5-10 minutes.
Sprinkle almonds, sesame seeds, and Ramen noodles over the top of the chicken/lettuce mixture.
Mix dressing again, and add to salad about 15 minutes before serving
Thursday, August 9, 2007
Throwing Spoons, Mach 2
Okay, here we go again.
I decided I didn't like the layout restrictions of LiveJournal, nor did I like the ads which are de rigueur unless you pay for your LJ. So, welcome to the Blogspot edition of Throwing Spoons!
I'll be moving my salad recipes over here, and will continue to post here, from now on. At some point, I'll get rid of the old one entirely, once I'm sure everyone's made the switch.
Thanks for playing!
I decided I didn't like the layout restrictions of LiveJournal, nor did I like the ads which are de rigueur unless you pay for your LJ. So, welcome to the Blogspot edition of Throwing Spoons!
I'll be moving my salad recipes over here, and will continue to post here, from now on. At some point, I'll get rid of the old one entirely, once I'm sure everyone's made the switch.
Thanks for playing!
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