Fresh squeezed Braeburn apple juice, from our 15 year old Juiceman, Jr.
Tuesday, February 28, 2012
Wednesday, February 22, 2012
Chocolate Revel Bars
A thick oaty shortbread crust, a fudgy layer, and a smattering of crispied shortbread baked on top. This is an old Better Homes and Gardens Recipe, marked as "Best Loved" in their familiar red and white checked cookbook. I used freshly ground whole wheat flour- these were lovely and squidgy still barely warm from the oven, but the flavors melded better after a night of resting.
These were a big hit. Actually, I never got a photo taken before they were eaten. Glancing at the last remaining bar in its crumby pan, I asked my husband to please snap a picture for the blog before he ate it, I was going to bed. Because one does not leave my husband alone with chocolate and expect it to be there in the morning.
I think this picture makes it look kind of like a crime scene. But what a delicious crime!
Chocolate Revel Bars
1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3 cups quick-cooking oats
1 1/2 cups semisweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped walnuts or pecans (I left these out)
2 teaspoons vanilla
1. Set aside 2 Tbsp of butter. Beat the remaining butter on medium to high speed 30 seconds. Scrape down the sides, add the brown sugar and baking soda. Beat until combined, scraping down sides occasionally. Beat in the eggs and 2 tsp vanilla until combined. Beat in as much flour as you can with the mixer, then stir in the rest of the flour, and the oats. (I used the paddle attachment on my stand mixer and didn't have a problem at all.)
2. For the filling, in a medium saucepan combine the reserved 2 Tbsp butter, the chocolate chips, and the sweetened condensed milk. Cook over low heat, stirring occasionally, until chocolate melts. Remove from heat, add nuts and 2 tsp vanilla.
3. Press 2/3rds of the oat mixture into a 15x10x1" pan (I used two 8x8" pans). This is about 3 1/3 cup. Spread chocolate mixture evenly over crust. Then take small pieces of remaining oat mixture and press into flat disks and arrange over the chocolate mixture.
4. Bake in a 350 degree oven about 25 minutes, or until the top is lightly browned- the chocolate filling will still look moist. Cool pan on a wire rack, and cut into bars. Makes about 60 bars.
These were a big hit. Actually, I never got a photo taken before they were eaten. Glancing at the last remaining bar in its crumby pan, I asked my husband to please snap a picture for the blog before he ate it, I was going to bed. Because one does not leave my husband alone with chocolate and expect it to be there in the morning.
I think this picture makes it look kind of like a crime scene. But what a delicious crime!
Chocolate Revel Bars
1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3 cups quick-cooking oats
1 1/2 cups semisweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped walnuts or pecans (I left these out)
2 teaspoons vanilla
1. Set aside 2 Tbsp of butter. Beat the remaining butter on medium to high speed 30 seconds. Scrape down the sides, add the brown sugar and baking soda. Beat until combined, scraping down sides occasionally. Beat in the eggs and 2 tsp vanilla until combined. Beat in as much flour as you can with the mixer, then stir in the rest of the flour, and the oats. (I used the paddle attachment on my stand mixer and didn't have a problem at all.)
2. For the filling, in a medium saucepan combine the reserved 2 Tbsp butter, the chocolate chips, and the sweetened condensed milk. Cook over low heat, stirring occasionally, until chocolate melts. Remove from heat, add nuts and 2 tsp vanilla.
3. Press 2/3rds of the oat mixture into a 15x10x1" pan (I used two 8x8" pans). This is about 3 1/3 cup. Spread chocolate mixture evenly over crust. Then take small pieces of remaining oat mixture and press into flat disks and arrange over the chocolate mixture.
4. Bake in a 350 degree oven about 25 minutes, or until the top is lightly browned- the chocolate filling will still look moist. Cool pan on a wire rack, and cut into bars. Makes about 60 bars.
Friday, February 17, 2012
Vanilla Yogurt
Homemade yogurt is something you should do, REALLY. It's easy, inexpensive, delicious, and healthy. Pretty much has everything in its favor!
You can use your favorite kind of yogurt as a starter- I really like Tillamook vanilla bean yogurt, it has three active cultures, and makes a creamy set. You can absolutely use flavored yogurt as a starter. Just be aware that most store bought yogurts have additional ingredients- flavors, sugars, thickeners. So those will end up in your final product, albeit in a very small amount.
Ingredients:
1/2 gallon whole milk
8 ounces store bought yogurt, at room temperature
1 tsp vanilla extract
1/4 to 1/2 cup sugar
In a large pot, over low heat, heat milk to 185 degrees Farenheit, stirring occasionally. It will form a skin, and will have bubbles around the edges.
Remove milk from heat and let cool to about 110 degrees Farenheit. It needs to be below 120 degrees, to not kill the yogurt bacteria- 105 to 115 is best. Stir in sugar, vanilla, and yogurt. 1/4 cup sugar makes a fairly tart yogurt, 1/2 cup sugar is totally kid friendly (and still far less sugar than store bought yogurt.) You don't want to whip bubbles in, but definitely stir enough to mix the yogurt in.
Pour into two, very clean, wide mouth mason jars and screw lids on tight. (You will have about a half cup left over- drink it!) Put jars into a small cooler, and fill with hot tap water. Shut the lid, and let sit undisturbed until set, 4-8 hours depending on how warm it stays. You can change the water part way through to keep it warmer, or cover with towels.
You can use your favorite kind of yogurt as a starter- I really like Tillamook vanilla bean yogurt, it has three active cultures, and makes a creamy set. You can absolutely use flavored yogurt as a starter. Just be aware that most store bought yogurts have additional ingredients- flavors, sugars, thickeners. So those will end up in your final product, albeit in a very small amount.
Ingredients:
1/2 gallon whole milk
8 ounces store bought yogurt, at room temperature
1 tsp vanilla extract
1/4 to 1/2 cup sugar
In a large pot, over low heat, heat milk to 185 degrees Farenheit, stirring occasionally. It will form a skin, and will have bubbles around the edges.
Remove milk from heat and let cool to about 110 degrees Farenheit. It needs to be below 120 degrees, to not kill the yogurt bacteria- 105 to 115 is best. Stir in sugar, vanilla, and yogurt. 1/4 cup sugar makes a fairly tart yogurt, 1/2 cup sugar is totally kid friendly (and still far less sugar than store bought yogurt.) You don't want to whip bubbles in, but definitely stir enough to mix the yogurt in.
Pour into two, very clean, wide mouth mason jars and screw lids on tight. (You will have about a half cup left over- drink it!) Put jars into a small cooler, and fill with hot tap water. Shut the lid, and let sit undisturbed until set, 4-8 hours depending on how warm it stays. You can change the water part way through to keep it warmer, or cover with towels.
Sunday, February 12, 2012
Spinach Salad with Crimini and Red Onion, Citrus Vinaigrette
I made this salad for a Sunday dinner with friends- it was very well received! The vinaigrette is balanced, with sweet, salty, spicy, and acid. Feel free to adjust seasonings to your tastes. The salad portion is classic spinach salad, but I left out the proteins you'd find in a deli salad (sliced egg, cheese, and bacon.)
Serves 6-8 people
Salad
4 good handfuls baby spinach, washed and dried (enough to fill your salad spinner)
6 crimini mushrooms, sliced thin
1/4 of a red onion, sliced into very thin rounds, and then chopped
2 cans mandarin orange segments, drained
This is a basic vinaigrette, with a 1:1 ratio of oil to acid, not including seasonings.
Citrus Vinaigrette
2 oz mild oil (I used vegetable oil)
2 oz strawberry vinegar
1 Tbsp lime juice
2 Tbsp sesame seeds
1/2 tsp stone ground mustard
a few shakes of hot sauce (I used Tapatio)
1 good pinch kosher salt
Honey to taste
Serves 6-8 people
Salad
4 good handfuls baby spinach, washed and dried (enough to fill your salad spinner)
6 crimini mushrooms, sliced thin
1/4 of a red onion, sliced into very thin rounds, and then chopped
2 cans mandarin orange segments, drained
This is a basic vinaigrette, with a 1:1 ratio of oil to acid, not including seasonings.
Citrus Vinaigrette
2 oz mild oil (I used vegetable oil)
2 oz strawberry vinegar
1 Tbsp lime juice
2 Tbsp sesame seeds
1/2 tsp stone ground mustard
a few shakes of hot sauce (I used Tapatio)
1 good pinch kosher salt
Honey to taste
Tuesday, January 24, 2012
Cream of Mushroom Soup
Cream of Mushroom Soup
Ingredients:
1/2 cup butter
1/2 cup flour
5 stalks celery, chopped
2 pounds crimini mushrooms, chopped
5-10 dried shitake mushrooms
8 cups water (or broth)
1 can evaporated milk (can substitute milk, cream, half and half, etc.)
3 Tbsp oil
In a large pot, melt butter. Let brown just a bit, and stir or whisk in flour very well. Let it get a little color, and slowly whisk in water or broth. Add dried shitake mushrooms, and bring to a simmer. Simmer 15 minutes.
Meanwhile, heat oil in a large skillet. Add celery and crimini mushrooms- saute until softened, about 15 minutes.
Add celery and mushrooms, with pan juices, to soup pot, bring to a boil, and simmer 15 minutes. Add 1 can evaporated milk and heat through. Salt and pepper to taste.
If desired, thin down with a little more water before serving- the longer this sets, the thicker it gets. I cooked it in the afternoon, and added another 2 cups of water before dinner.
Wednesday, January 18, 2012
Cioppino!
A few weeks ago, my husband and I picked up a mixed bag of seafood from Costco. It had loads of goodies, like mussels, rings of calimari, dime-sized bay scallops, and smallish shrimp. Everything in the bag seemed to be prepared so that it could all cook in the same amount of time. The mussels were partially open, which told me that had been pre-cooked. The shrimp were small, as were the scallops, which meant they could cook in the same amount of time. It took the guess-work out of the preparation, for sure! When I looked at that bag, all I saw was seafood stew. Although, now that I think about it, those would all lend themselves to jambalaya or paella, as well. I'll let you know what I do with the other half of the bag!
If you do not happen to have a mixed bag of seafood waiting for you in your freezer, almost anything will work here. Crab would be amazing, or clams. Just pick up a few pounds of your favorite seafood, and you will love this dinner. We served this piping hot, with a loaf of fresh honey wheat bread and a nice green salad.
Cioppino, LoLo Style
(Adapted from Giadda de Laurentiis, www.foodnetwork.com)
1 onion, diced
5 cloves of garlic, chopped
1 tbsp. olive oil
1 small can tomato paste
2 regular cans diced tomatoes, in their juice
1/4 tsp fennel seeds
1 tsp. dried parsley
1/2 tsp. crushed bay leaves
6 1/2 cups water
1/2 cup white wine vinegar
2 tsp. salt
3 pounds mixed seafood (small scallops, shrimp, calamari and mussels)
Fresh ground black pepper and Tabasco, to taste
1. In a large dutch oven (I loved my ceramic coated Le Creuset for this, but any heavy pan will work), heat up a dollop of olive oil, then add your chopped onion and garlic. Cook until they are translucent, about 10 minutes. (This step is entirely up to you, but I've found that when making soup, if an onion is at all crunchy going into the broth..it will stay that way, or simply disintegrate.)
2. Add a little water to deglaze the pan, then stir in the tomato paste. Cook that until it smells divine, then add the remainder of the ingredients, except for the seafood, pepper and Tabasco.
3. Cover and simmer at least 30 minutes, then blend with an immersion blender. 10 minute before you are ready to serve, add the seafood and cook until just done, in order of necessary cooking time.
Season table side with hot sauce and pepper. Serve with fresh whole wheat bread and a crunchy green salad.
Monday, January 9, 2012
How to Cook Beans
A basic method, but I do this a lot in our kitchen, so definitely worth knowing! I'll give the most basic method (quick and slow versions) and you can fancy it up however you please.
I am using dried onions and dried garlic here- in my experience, these work better than fresh. The end result is sweeter and more married.
--Myrnie
Ingredients:
2 cups dried beans (1 pound)
about 1 Tbsp baking soda
Water
Salt
bay leaves
pepper
dried onions
dried garlic
Serves four
Clean:
Pour dried beans into a large pot and cover with cool water- swish them around with your hand to clean any dust or debris off. (I've never found any, but it's not uncommon to find small sticks or stones.) Use your hand to scoop out any beans that float, or anything else that shouldn't be there. Drain off the water, and cover again, so when you stick your pointer finger on top of the beans, the water comes up to your second knuckle. Add a shake or two of baking soda.
Soak:
For a quick soak, put the pot on the stove and bring to a boil over medium high heat. Watch it, because it will foam up quite a bit (because of the baking soda.) Let cook 2 or 3 minutes, remove from heat, and drain and rinse. This will give you a fine pot of beans, but they will not be pretty. The skins might come off, and the beans might lose their shape during cooking.
For a slow soak, leave the pot of beans on the counter overnight. You might need to add more water, if they soak it all up. Drain and rinse.
Cook:
On the stovetop: Fill pot with water again, two finger knuckles above the beans. Add 1 tsp salt per pound of beans. Add flavorings- for pinto beans, since they're served straight from the pot, I like a tablespoon or two of dried onions, some good shakes of granulated garlic, 2 or 3 dried bay leaves, and a teaspoon of black pepper if I want it spicy. If I'm doing black beans or white beans, I often stop with just salt, since the beans are normally made into something else later. Bring to a boil, and lower to a simmer- let cook until tender, 2 to 3 hours depending on how hard they're simmering. They keep just fine on the stove, so you can get these done in the afternoon, and keep them warm till dinner.
In the crockpot, add beans and seasonings as listed above, and cook on low for 6 or 7 hours (for best results) or high for 4 or 5 hours.
I like to serve beans over rice, plain or sauteed with oil, garlic, onions, salt, and pepper before cooking. I set out sour cream, shredded cheese, all the types of hot sauce I can find, and chopped onions.
Cooked beans can be portioned out and frozen for later.
This is my favorite recipe for black beans: Chipotle Black Bean Chili. Amazing with sour cream and a squeeze of lime juice.
I am using dried onions and dried garlic here- in my experience, these work better than fresh. The end result is sweeter and more married.
--Myrnie
Ingredients:
2 cups dried beans (1 pound)
about 1 Tbsp baking soda
Water
Salt
bay leaves
pepper
dried onions
dried garlic
Serves four
Clean:
Pour dried beans into a large pot and cover with cool water- swish them around with your hand to clean any dust or debris off. (I've never found any, but it's not uncommon to find small sticks or stones.) Use your hand to scoop out any beans that float, or anything else that shouldn't be there. Drain off the water, and cover again, so when you stick your pointer finger on top of the beans, the water comes up to your second knuckle. Add a shake or two of baking soda.
Soak:
For a quick soak, put the pot on the stove and bring to a boil over medium high heat. Watch it, because it will foam up quite a bit (because of the baking soda.) Let cook 2 or 3 minutes, remove from heat, and drain and rinse. This will give you a fine pot of beans, but they will not be pretty. The skins might come off, and the beans might lose their shape during cooking.
For a slow soak, leave the pot of beans on the counter overnight. You might need to add more water, if they soak it all up. Drain and rinse.
Cook:
On the stovetop: Fill pot with water again, two finger knuckles above the beans. Add 1 tsp salt per pound of beans. Add flavorings- for pinto beans, since they're served straight from the pot, I like a tablespoon or two of dried onions, some good shakes of granulated garlic, 2 or 3 dried bay leaves, and a teaspoon of black pepper if I want it spicy. If I'm doing black beans or white beans, I often stop with just salt, since the beans are normally made into something else later. Bring to a boil, and lower to a simmer- let cook until tender, 2 to 3 hours depending on how hard they're simmering. They keep just fine on the stove, so you can get these done in the afternoon, and keep them warm till dinner.
In the crockpot, add beans and seasonings as listed above, and cook on low for 6 or 7 hours (for best results) or high for 4 or 5 hours.
I like to serve beans over rice, plain or sauteed with oil, garlic, onions, salt, and pepper before cooking. I set out sour cream, shredded cheese, all the types of hot sauce I can find, and chopped onions.
Cooked beans can be portioned out and frozen for later.
This is my favorite recipe for black beans: Chipotle Black Bean Chili. Amazing with sour cream and a squeeze of lime juice.
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