Tuesday, November 24, 2009

Another Thanksgiving sauce

I've never been big on cranberry sauce. Truth is, I never really tried it. I think the wiggling cylinder of red good in a bowl on my grandmother's table scared me when I was young (heck, my grandmother scared me, which is probably more to the root of why I never had it). But here, everyone craves the stuff. So I decided to try something new for everyone and actually make the sauce from fresh berries. When one of the kids saw it bubbling on the stove, she was surprised it was possible to actually make cranberry sauce. What did she think? That the cans grew on trees??

Here's a basic recipe:
1 bag of cranberries
1 cup water
1 cup sugar
Bring everything to a boil and reduce heat. Simmer until berries pop and sauce thickens, about an hour.

However I decided that if I was going to go to all the trouble, I would add extra layers of flavor to my sauce. So here's what I did:
1 bag of cranberries
2/3 cup brown sugar
1/3 cup white sugar
3/4 cup orange juice
2 T water or rum
1 cinnamon stick
Bring everything to a boil and reduce heat. Simmer until berries pop and sauce thickens, about an hour. Remove cinnamon stick.

Monday, November 23, 2009

Thanksgiving apple sauce

When some people hear I make my own apple sauce, they look at me with the one raised eyebrow that says: isn't that the stuff that you buy in a jar at the Giant?

But anyone who has had homemade applesauce knows it's as different from the bottled stuff as pizza is from Pizza Hut. Sure, there is a similarity. But where as the store bought stuff tends to be shallow and runny, sauce made from fresh apples is rich and thick. And if you're going to be home and can stir the pot from time to time, it's one of the easiest recipes out there.

P.S. -- the apple sauce keeps in the fridge for about a week, so it's one you can make ahead. But I do like it served warm, which you can accomplish with a quick zap in the microwave.

1 bag apples (your choice. The sweeter the apple you use, the less sugar you need)
1 T butter
Sugar, to taste (see Note)
Splash of lemon juice
Cinnamon, to taste
Nutmeg, to taste
Dash of salt
Peel and dice apples. Put in a saucepan set over medium and add butter. Stir regularly until apples begin to break down and release their juice. Reduce heat to the lowest setting and continue cooking until apples are almost completely broken down. Add sugar, cinnamon and nutmeg to taste (I typically use about twice as much cinnamon as nutmeg).
At this point you can either use an immersion blender to make a smooth sauce, or leave the chunks that remain to make a chunky sauce. I let my mood be my guide on that one.

Note: I typically use golden delicious apples and find they don't need any added sugar. But a more tart apple like granny smith will need some.

Sunday, November 22, 2009

Thanksgiving starts early here

Sometimes, you have to ignore the calendar. Like when old friends and new family visit, giving you an opportunity to give thanks five days before the calendar tells you to. Which is why this year we had our first Thanksgiving on Saturday.

My soon-to-be Mother In Law and Sister In Law made these mashed potatoes (from a recipe by the J.M. Smucker Co. and found in the newspaper) for our turkey feast. And while I usual prefer my potatoes to resemble potatoes and not shredded paper before they are cooked, the add ins here make this a rich and flavorful alternative to my traditional mashed potatoes.

P.S. -- since this is arguably one of the biggest cooking weeks of the year, I'll be posting a collection of Thanksgiving recipes all week.

Make-Ahead Party Mashed Potatoes
(serves 20)
7 1/2 cups water
1 1/2 stick unsalted butter
2 tsp. garlic salt
2 tsp onion salt
2 8-oz. packages cream cheese, cubed and softened
1 12-oz. can evaporated milk
1 16-oz. container sour cream
1 15-oz. package instant mashed potatoes (9 cups)
cooked, crumbled bacon (optional)
Preheat oven to 350 F. Spray a 13x9" baking pan with cooking spray.
In a large sauce pan, bring water, butter and salts to a boil. Remove from heat and add cream cheese, evaporated milk and sour cream. Stir until cream cheese is dissolved.
Add potato flakes and stir until combine. Spread mixture in prepared pan. Bake until golden and bubbling around the edges. Top with crumbled bacon.

Thursday, November 19, 2009

Muffin mood

Around here, school mornings are like a cross between Lord of the Flies and Survivor. The kids get themselves up, dressed and then the hunt for food begins. By the time I wander into the kitchen, it looks as though a herd of starving beasts have been and gone: all that's left are bowls filled with soggy uneaten cereal and the last crumbs of the last loaf of bread scattered about the floor, the counter, the table.

Then one night before bed, Old Mother Hubbard looked in the cupboard and.... well... there was some dust at the bottom of a cereal box, and a heel or two of bread, and two very black bananas. And this Old Mother decided she would rather bake than go to the Chow Tiger. First I made banana bread, and then I decided that muffins were a better choice -- less likely for the kids to take more than they could eat since portion control is baked right in.

So I used this muffin mix as the base for the Apple Crumb muffins the kids found on the table this morning. For tomorrow I'm planning Chocolate Chip. After that... I'm looking for suggestions, so please post!

Basic Muffin Batter (makes 12)
1 egg
1 c. milk
1/2 cup oil
2 c. flour
1/2 c. sugar
1 T baking powder
1 tsp. salt
Mix everything together. Preheat oven to 350 F. Spray muffin cups with cooking spray, or use muffin tin liners. Bake until muffins are cooked through and golden on top, about 20 to 30 minutes.

For Apple Crumb muffins:
Add to batter, 1 large apple, peeled and diced
Pour into prepared muffin tin.
In a separate bowl, mix together 1/2 c. brown sugar and 1/2 c. flour. Add 3 T butter and cut in with knives or a pastry knife until forms a coarse meal. Use a spoon to divide crumb topping over muffin batter. Bake until cooked through.

For Chocolate Chip muffins:
Add to batter: 4 to 6 oz. chocolate chips.
Pour into prepared muffin tin.
Top muffins with a generous sprinkle of cinnamon sugar (optional).

Wednesday, November 18, 2009

Not knots?

I know there's little nutritional value to most of the bread we eat. And I'm all about feeding the kids healthy foods. But some meals -- including anything covered in an Italian tomato sauce -- just can't be served without some sort of soft-in-the-middle white bread. Lots of Italian restaurants have perfected the garlic knot, and serve it with everything. I think I finally came up with a good at home recipe. And based on the fact that the plate was empty when dinner was over last night, I think I'm right.

Garlic Knots (See Notes below)
1 ball pizza dough (See Notes below)
4 T butter, melted
1 tsp. chopped garlic (or to taste)
1/2 tsp. dry oregano (optional)
Grate Parmesan cheese

Let dough come up to room temperature, about 30 minutes on the counter.
Meanwhile, melt butter, add garlic and oregano and remove from heat (the longer you leave the garlic and herbs in the butter, the more flavorful it becomes, so you can do this earlier in the day and let it sit).
Preheat oven to 425.
Remove from bag and cut into 3- to 4-inch strips. Loosely tie each into a knot. Toss in butter to coat (leaving most of solids behind). Roll gently in Parmesan cheese and place in a prepared baking dish (see Notes below).
Bake until bread is cooked through and golden, about 20 minutes.

1. You can use this same recipe to make a Cinnamon Monkey Bread. Omit garlic, oregano and Parmesan cheese. Add cinnamon sugar. Roll dough nots in butter and cinnamon sugar and proceed as above.
2. I've found pizza dough in plastic bags in the refrigerator section at Giant or Trader Joe's. If you can't find it, I've heard of people who have had success buying raw dough from their local pizza joint. The dough freezes beautifully, so buy several balls and store them until you need them.
3. Use an 8x8-inch pan if you want the knots to form a pull-apart loaf. Use a 9x13-inch pan if you want them to stay separate.

Monday, November 16, 2009

Chicken and dumplings

I loved my grandma. Still miss her, and have questions I wish I had asked her. She raised twins, and she died in 2003, weeks after Niko and Lena came home and without having a chance to meet them.

But one thing I wouldn't have asked her about was cooking. Because while I loved her, we all did what we could to avoid eating her cooking. One dish I remember in particular was a chicken and dumplings that was more like a pile of floury goo than something I would want to eat if I didn't have to be polite to grandma.

So I was a little nervous about trying the dish myself. But I invented this one day because I raided the 'fridge and the pantry and the ingredients were what I happened to have on hand. And it went over so well that everyone requested I write it down so I could do it again. So here goes:

Chicken and dumplings
(this recipe serves eight, but leftovers reheat nicely)
4 chicken leg quarters (legs and thighs), skin removed
2 cans cream of mushroom soup
4 white potatoes, quartered
2 ribs of celery, chopped
1/2 sweet onion, sliced
2-3 handfuls baby carrots
2 bay leaves
Put everything but water in a pot. Stir. Add enough water to cover. Bring to a boil and reduce heat to simmer. Cook until chicken is just falling off the bone. Separate liquids from solids. Remove chicken, separate meat from bone and discard bones

2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
5 T butter
3/4 cup milk
Splash of vinegar
Mix together milk and vinegar (or use buttermilk. But since I never have buttermilk, this is an easy substitution). Mix together flour, baking soda. Add butter and use pastry blender until forms a coarse meal. Add milk/vinegar and mix until forms a sticky dough.

Bring chicken liquid to a low boil. Pinch off quarter-size pieces of dough and drop in broth. Make sure to drop each dumpling away from other dumplings and let boil a little before they touch. Boil uncovered for 10 minutes. Reduce heat to simmer, cover, and continue to cook until dumplings are cooked through. Use tongs to place dumplings over chicken and vegetables. Remove bay leaves and pour broth over the mixture to serve.

*Note: Next time I think I'll try rolling each dumpling in extra flour before dropping it in the broth. I'm thinking that may keep the outer edge of the dumpling from getting sticky.

Tuesday, November 10, 2009

"Meaty" butter sauce

My friend Julie, who as a farmer has plenty of access to fresh vegetables, passed on this recipe for a flavored butter that she said she uses on "anything green." I tried it on green beans last night, and am planning on serving it over broccoli tonight. It gives the vegetables an hardy, almost meaty, flavor. Which I guess is a strange endorsement from a (mostly) vegetarian. But I LOVED it!

Green vegetables of choice
3 parts butter (I used 3 T)
1 part soy sauce (1 T)
Splash of balsamic vinegar
Melt butter. Add soy sauce and vinegar and stir to combine.
Steam vegetables to desired doneness. Drain any remaining water and return vegetables to pan. Pour butter sauce over vegetables, cover and let sit 1 to 2 minutes before serving so flavors can be absorbed.

Friday, November 6, 2009

A cheap date for nine

Well, I did it. I emptied the 'fridge of leftovers, spent about another $8, and put on the table a Chinese buffet that the family rated as better than the last Chinese dinner we had out (which cost us about $100).

Here's the leftovers I had:
-- Boiled cabbage and carrots. These were leftover from the Corned Beef and Ca
we had the previous night and became the base of the filling for spring rolls.
-- B
arbecued pork. This started as a pork loin that I cooked in the crock pot in beer and chicken broth and served with a sour cream gravy, mashed potatoes and peas. I turned the leftovers into pork barbecue sandwiches later in the week (I just shredded the port and mixed it with bottled barbecue sauce) with cole slaw one day this week. I turned those into the barbecue base for Egg Foo Young.
-- Fresh mushrooms. Half a package left over from a salad earlier in the week. Chopped.
-- Cold white rice. There was probably two to three cups there.

Here's what I bought:
1 package frozen broccoli ($2), cooked according to package directions and cooled.
1 packa
ge frozen peas ($1.25), cooked according to package directions and cooled.
1 ca
n water chestnuts ($1)
1 bunch spring onions ($1)
1 package won ton wrappers ($2.50)
1 can beef stock (50 cents)

Here's what I used from the house staples:
Three Steak-Eze steaks
Vegetable oil
Chopped garlic
Chopped ginger
8 eggs
Soy sauce
1 sma
ll can
chunk portabella mushrooms, drained
Corn Starch
White rice

After dinner I took a poll of what people liked best. These SPRING ROLLS won hands down.
Mix t
ogether mushrooms and equal amounts of cabbage (chopped) and carrots (chopped). Moist
en slightly with soy sauce.
Separate won ton wrappers and place a few tablespoons of filling along the center fold in the two short sides. Moisten one remaining edge with warm water and roll, using water to seal shut.
(May refrigerate at this point, separated with was paper, until just before serv
Heat oil in deep fat fryer. Working three at a time, fry spring rolls until golden and crispy, 3 to 4 minutes, using tongs to make sure all sides cook evenly. Drain on paper towels.

nd favorite among both the meat and vegetable eaters, was also a meat-free dish: this VEGETABLE FRIED RICE.
In a large saute pan or wok, heat enough vegetable oil to coat the pan. Add garlic and ginger to taste (I used 1 to 1 1/2 tsps. each) and saute over medium heat until golden, about 5 minutes. Add cold rice and saute until golden. Add soy sauce to taste. Remove from pan and keep warm.
Gently scramble three eggs. Remove from pan and add to rice.
Add more oil and another round of garlic and ginger to the pan. Add mushrooms and saute until softened, 5 to 10 minutes. Add 1/3 of prepared broccoli and 1/4 of prepared peas. Saute about 5 minutes. Add soy sauce to taste.
Return rice/egg mixture to pan and saute together, adjust seasoning as necessary.

This EGG FOO YOUNG was a gamble. I wasn't sure how it would turn out, or if anyone would like it. But since the platter was empty at the end of the meal, I guess I won.
eat leftover pork barbecue. Add soy sauce to taste. Mound on a serving platter.
Gently whisk five eggs. Add soy sauce (to taste. I think I used about three shakes.)
Coat the bottom of a non-stick pan with oil. Heat on low and add eggs, stirring to scramble. Top pork with scrambled eggs.

Last up was BEEF WITH BROCCOLI, a traditional favorite.
Coat bottom of a saute pan or wok with oil. Add garlic and cook until golden.
Add three Steak-Eze steaks. Cook 5 minutes on first side, turn. As the second side cooks, separate meat. Once all the pink is gone, remove from pan. Add remaining broccoli and saute. Remove from pan and add to beef. Whisk together beef stock and 1 T corn starch. Add to pan, continuing to whisk. Add soy sauce to taste. Bring to a boil and reduce to thicken. Pour over beef/broccol
i mixture and toss to combine.
Serve over white rice.

Of course, it's unlikely you'll have the same leftovers in your 'fridge as I did. But each of these dishes was good enough that I would make them again even if I had to start with everything from scratch.

But more important, I hope my challenge to myself inspires others to look in the 'fridge and see what might be the start of an entirely different meal. And don't be surprised if the cabbage and carrots from your Irish corned beef become Chinese spring rolls.
Today I have a challenge for myself.
I have a refrigerator full of leftovers.
I want to turn them into the base of a Chinese buffet dinner for carnivores and vegetarians alike.
I'm thinking:
Spring Rolls (from the cabbage and carrots from yesterday's corned beef and a half a package of fresh mushrooms).
Egg Fu Young with Pork (from the fresh eggs and the crock pot pork loin that already reappeared once as barbecue sandwiches).
Vegetable fried rice (from the veggies in the crisper and the rice I made this morning).
Beef with Broccoli (using more of the Steak-Eze in the freezer).
Check back later to see how I do.....

Thursday, November 5, 2009

Salmon two ways

Neither of these recipes are mine. And they are so good that believe it or not, I'm not changing either in any way. Both recipes are probably technically a "sweet-and-sour," since they combine sweet and salty/spicy flavors. But they're nothing like the orange goo that you get on a traditional Chinese restaurant sweet-and-sour dish.

Credit for the first goes to mom. She served this salmon to the adults when we visited her last night (kids got fish sticks. I think we got the long end of that stick!).

Credit for the second goes to my dear friend Holly, who served this salmon rub to me in April of 2002. And the fact that I still have the recipe seven years later and use it regularly must be saying something!

* Note: While these are both recipes for salmon, I imagine these would work well on chicken as well.

Bourbon Glaze
1/2 cup bourbon
1/2 cup extra virgin olive oil
1 1/2 T soy sauce
Combine all the ingredients in a small sauce pan. Bring to a low boil, reduce heat and simmer until marinade turns to a medium syrup.
Reserve half of the marinade and use other half to glaze salmon (or chicken). Bake, broil or grill until desired doneness. Remove from heat and brush with reserved glaze

O'Rink Salmon Rub
1/2 cup brown sugar
1 T allspice
1 T dry mustard
1 T dry grated ginger
Mix all ingredients together. Rub on both sides of the fish and let sit in the 'fridge for an hour (I'll admit, I sometime skip this step). Grill, broil or smoke to desired doneness (I think my favorite way to do this one is on the smoker, which adds another layer of flavor).

Tuesday, November 3, 2009

Potato bread

I didn't set out to change the recipe this time. I mean, everyone knows "Beard on Bread" is a bread baker's bible. But I'm just not organized enough to start bread rising in the refrigerator the day before I want to eat it. And I didn't realize that's what this recipe called for until the dough was mixed. So I tried a more typical double rising on the counter, and the result was a dense, low crumb bread that the kids voted the best potato bread they ever had. It was wonderful warm, with a little salted butter. But it was just as good the next morning, toasted (with a little salted butter). And in my dreams it'll make a wonderful French Toast (with a little salted butter). In fact, the next time I make mashed potatoes, I plan to set aside enough to make several loves of this bread.

1 pkg yeast
1/2 cup plus 1 T sugar
1/2 cup warm water
1 cup warm milk or potato water (I used milk this time)
1 1/2 sticks butter, softened
1 1/2 T salt
2 eggs
1 cup mashed potatoes (I used the real thing, but the recipe says you can use prepared instant)
6 cups unbleached flour

Dissolve yeast and sugar in warm water and let sit until foams, about five minutes. Transfer to a mixing bowl and add milk/potato water, butter, salt and eggs and mix to combine. Add potatoes and flour, one cup at a time, and mix using a dough hook until forms a sticky but stiff ball of dough (alternately you can mix the ingredients together and then kneed about 10 minutes to form the dough). Shape into a ball. Coat a large clean bowl with olive oil or butter and place dough in bowl, turning to coat with oil or butter. Spray plastic wrap with cooking spray and loosely cover bowl. Allow to rise in a warm, draft-free spot until doubled in bulk, about two hours.
Punch dough down, kneed lightly and cut into two pieces. Form into loose logs and place in a loaf pan coated in cooking spray. Cover loosely again and let rise another two hours.
Preheat oven to 375 F. Bake 30 minutes. Reduce heat to 350 and continue baking until done, about another 15 minutes. Remove from pan, knock lightly on the bottom to make sure bread is done (it will sound hollow). Return to the oven without the loaf pan to crisp crust, about five minutes. Let cool 30 minutes before slicing.