Posts Tagged ‘recipe

30
Aug
22

CARD NIGHT : CANASTA

IT MIGHT SEEM STRANGE TO START THIS POST WITH A CAKE RECIPE BUT IT’S JUST A PREPARATION FOR THE CARD NIGHT WHERE CARDS, MERRIMENT, DISCUSSION AND FOOD ARE THERE. THE RECIPE, PISTACHIO CARDAMOM BUNDT. (MARTHA STEWART CAKE PERFECTION)

PREPARATION

BUTTER AND SUGAR MIX

MIXING BATTER

INTO THE PAN,

COOLING, OUT OF THE OVEN

BEVERAGES TO BRING. DRIZLY DELIVERY

WE’VE ARRIVED AT THE DESTINATION FOR CANASTA, DOOR TO DOOR BY UBER, CHEERS!

BEFORE THE CARDS ARE DEALT

OUR VERY GOOD FRIENDS MADE THIN CRUST PIZZA FROM THE GRILLE, ADDED THE PICKLED JALAPENOS MY WIFE MADE FOR AROMATIC HEAT EVEN THOUGH WE ARE IN A HEAT WAVE SUMMERTIME CLIMATE SHELTERING IN AIR CONDITIONED SPACES

THE CARDS ARE DEALT ………………… IT’S GUYS VS GALS TEAMS (MARKERS ARE TO SIGNIFY WHO PICKED UP FROM THE DISCARD PILE FIRST TIME WITH A NATURAL PAIR) HOUSE RULES : GAME TO 5000, NO MELDING OF BLACK 3’S

INTERMISSION… CAKE TIME, NOT BAD, GOOD TO TRY DIFFERENT RECIPES. IT’S BASICALLY A POUND TYPE CAKE RECIPE WITH A PISTACHIO GLAZE. THAT’S IT FOLKS

26
Jul
20

CAKE UPDATE

I REDID THE Lemon Ricotta Cake RECIPE. BASICALLY USED ABOUT 1/2 CUP COCOA DIVIDED AMONG THE BASE AND DRY INGREDIENTS OMITTING THE LEMON JUICE AND GRATED LEMON SKIN.. ALSO ADDED A FEW DARK CHOCOLATE CHIPS TO THE TOP.

SOME SHADOWS ON THE CAKE, NOT BURNT

THE RESULTS ARE A RICK DENSE CHOCOLATE CUSTARD LIKE BASE WITH A CRUNCHY SWEET CHOCOLATE TOP AND A CAKEY MIDDLE LAYER. COULD PASS FOR SUPER BROWNIE. VERY TASTY

10
Nov
15

Glazed Roast Chicken

IMG_9156

 

ever had Peking duck ?

The crispy skin is a treat, here we are going for a crispy finish following the recommendations of America’s Test kitchen.

Basically you slow roast a chicken till almost dine, increase oven temp , apply glaze and finish cooking so skin is crisp when done.

A five pound bird, prepped as the recipe suggest, some recipes would not have you poke holes in the chicken and let the juices escape but this method does. Also similar to hanging and drying a duck, the bird is placed in the fridge to dry out. After about an hour in the fridge, set up, if possible in  a vertical roaster position in a 325 degrees Fahrenheit oven.

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while the chicken cooks, prepare the glaze, modified as follows;

in a pan, combine :

1/2 cup maple syrup (I used maple syrup pancake variety, yes, none of the pure stuff was available).

1/2 cup orange marmalade, (the local store bought variety)

1/4 cup Peabody Pico Home Brewery Kombucha, Green tea variety, vs the cider vinegar, or utilize GT’S Original Kombucha.

2 tablespoons Justine & Kaila’s Homemade Spicy Brown mustard (with Mustard Seed), or Dijon mustard.

1 teaspoon fresh ground black pepper, medium grind.

cook and reduce the above to about 3/4 cup.

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When the chicken is done to a recommended 140 at the breast, remove from oven.

The 5 lb bird I have went for about 1 hr and 15  minutes.

My registered about 130 or so at the thigh, and more than the called for 140 at the breast.

Increase the oven temp to about 500 degrees.

The glaze was applied straight away instead of additional cooking with out the glaze at the higher temperature.

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Foil tent was required on the top of the vertical chicken.

Every 10 minutes or so the bird was checked and another application of glaze was applied.

Also the chicken was rotated to distribute the browning if the bird as some like it well done.

IMG_9156

It is a nice sweet glaze and I just ended up wrapping a small pieces in lettuce leafs to eat.

 

 

 

 

 

 

 

21
Mar
15

marble cake

A cake doesn’t have to be just for special occasions, a cake can serve as a simple dessert and a lot more cost effective than buying store bought cakes and pastries.

This is just a modification of a previous recipe, reserve a portion of the batter usually 1/3 to 1/2 , and mix in chocolate, usually melted, to the reserved batter.

(https://pmetro.wordpress.com/2015/02/13/favorite-yellow-cake)

Now spoon or layer in the chocolate batter over layers of the plain batter. Swirl the batter now, in the cake pan, with a knife.

Bake as usual.The cake along with bread recently baked.

IMG_7701Done. Not frosted, makes a convenient snack. Good for lunches.

13
Feb
15

Favorite yellow cake

From the Good Housekeeping Cookbook

An exercise in baking a cake. A simple recipe for a yellow cake other than using a box mix. Recently worked on oven, checking temperature settings.

Oven at 375 degrees Fahrenheit

2 and 1/4 cups cake flour (I used all purpose flour)
1 and 1/4 cups sugar
1 teaspoon salt
2 and 1/2 teaspoons double acting baking powder
3/4 cup of shortening

3/4 cup milk
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

I split the wet and dry ingredients……

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The original recipe has you put all the ingredients into a large bowl and mix.

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Using a fluted pan here instead of two layer or cupcakes.

greased and floured

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Batter mixed for 5 minutes… Do you taste your batter ?    I do .

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Into the pan..

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Into the oven… About 35 minutes later….

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cooling off….

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It did stick a bit, but a decent cake for a short amount of work.

The 3 eggs give this cake a medium body, not like the killer pound cake recipe Diane bakes.

Plain for the lunchbox or served with fresh, frozen or canned fruit this cake makes a good base for a dessert creation.

30
Nov
14

The basic cookie

Not a big fan of cookies , but somehow it’s necessary to get chocolate incorporated into your diet. Another requirement, a simple recipe.

IMG_6628

How about a one bowl, no mixer required. just the use of your hand(s) recipe.

Don’t actually recall how I found this recipe, possibly a twitter link but whatever some conversion from grams to ounces was required and maybe some translation if your not up on your french.

First the method:

Cut up the butter

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Add the sugars, mash together with your fingers

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The egg….

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The flour….

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Mix with your fingers again…

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Mix till incorporated….

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until it forms together…

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for ease of division, form into logs….

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Divide as to how large you want the cookies

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Place on the cookie sheet flatten slightly, and bake..

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Voila !

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OK ! enough pictures ?

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Now the particulars, by the way this is the second recipe, as I cut back on the flour from the first attempt. The first recipe was good also if you like the cookies a bit on the caky  side.

The ones pictured in the video (reference to follow) look very thin and crispy. If you are a cookie expert you can adjust the ingredients to your liking and cook till desired crispness is achieved. I note that not using a mixer (electric etc.) they are more towards a sugar cookie finish, being that mine where a bit on the grainy side. My joke, was that you need permission  from your dentist to eat them. To me a cookie is a cookie so I didn’t fret. (and they didn’t last long being on the counter and brought for working lunch either!).

So ! here’s the link that sold me on the ease of this recipe…

http://www.lexpress.fr/styles/saveurs/recette/video-les-inratables-de-jean-francois-piege-les-cookies-de-philip_1623334.html#cyvTlqxdUxGHMkoS.99

10 ounces flour , 2 cups
1/2 teaspoon sodium bicarbonate, baking soda
3/4 teaspoon baking powder
6 ounce butter
6 ounce brown sugar
4 1/2 ounces sugar
1 egg
8 oz chocolate (Don’t be a whimp, 60% or better chocolate (chips))
400 degree oven
Try less flour 9.4 oz by weight, about  1 and 1/2 cups.

I would like to press this (cookie dough) into a large round in a spring form pan, bake , and build a ice cream cake on top !

Thanks for stopping by Sweet Tooth !

made before the holidays, more drafts to post, now turkey soup I’m working on.

Bonus photo my “kitchen” at my day job !

IMG_6439

 

14
Sep
14

eggplant appetizers (Broiled Eggplant with Crunchy Parmesan Crust)

Not from my garden, but eggplant Diane brought home from her sister’s. Long, thin and white, looked up a recipe for these.

Broiled Eggplant with Crunchy Parmesan Crust

http://openhandsfarm.wordpress.com/recipes-2/eggplant-recipes/

Bread with a mixture of bread crumbs and grated Parmesan cheese coating the eggplant with mayonnaise first.

Pan out , broil, flip, broil.

Over the years I’ve developed a taste for eggplant, of course the fresher the better.

IMG_5966 IMG_5967 IMG_5968

Very good, when Diane asked for a taste later, “sorry all gone”, that good!

02
Feb
13

Stout Bread, spent grain bread

 

 

Note: Also posted on my new Blog  “Peabody Pico” 

 

As a home brewer, I read several sugestions as to what t0 do with the spent grains after brewing beer. Most  the spent grains from brewed recipes, I drained well after sparging and bagged them and sent them to the freezer. Some of them I transferred to 1/2 sheet pans and put them in the oven (with a standing pilot) overnight at least to dry. Depending on the progress, I would raise the heat to a slow oven setting to quicken the progress and fold them as needed. I usually have enough from a 1 gallon recipe to fill two half sheet pans.

Now as dried spent grains there are many recipes to use them as is, but I wanted them ground for an addition to white all purpose bread flour. Since I yet to have a grain mill, I could try the coffee grinder to at least grind a small amount.

Setting the grinder, a Cuisinart model, to fine grind I did a small amount at a time giving the motor a break and ended up with about 2 cups of fine grind grain. The dryness of the grain made the grind easy on the coffee grinder Given the nature of the beer grain bill, from a beer that I call Prime Stout, a variation of an Imperial Russian Stout, the resulting flour is very dark.

Enough with the details, lets’ look at the results !

I started off with the standard e-z mix  bread dough recipe of flour, sugar, salt, and yeast

spent grain bread1

.

The Spent grain before and after grinding.

spent grain whole and milled

I figured about 3/4 cup of ground spent grain

about 3/4 cup ground  spent grain

Mixing up the base of the dough

mixing dough

Addition of the ground spent grain

added spent grain

Adding the remainder of the white flour. A dark dough resulting !mixed dough

Let the dough rise

risen dough

Form  into loaves and let rise again

formed loaves

The finished product, one loaf inverted.

loaves

The dough was a bit on the wet side , but still airy and not heavy.

loaves

The crumb, lighter than I though it would be and the taste reminiscent of pumpernickel.

spent grain bread

NO ! It does not taste like beer!

(maybe I should have added some hops?)

30
Jan
13

Osso Buco or Baked Marrow Bones

After purchasing a package of beef Osso Buco from the Warehouse club I looked for a recipe. Of course there were many variations. Some boiled, some braised, and a myriad of different ingredients to cook with them. Not having prepared Osso Buco before, I opted for a basic recipe. One that would highlight the meat, a recipe that didn’t over power the beef with other flavors. A basic recipe from the “Joy of Cooking” gave me a start.

Osso Buco / baked Marrow Bones

The recipe calls for seasoned flour coating before browning. I mixed flour           with salt and pepper in a container.

container with seasoned flour

Now place several pieces of the beef in the container with room to spare.

Cover and shake till well coated.

browning the Osso BucoOsso Buco browning in oilIn oil, or a combo of butter and rendered bacon fat brown the beef till well brown and crispy.

Remove the beef to your cooking pot.

browned OssoBuco in a crock

Sauteing onions  Brown some diced onions in the dripping from the beef.

 added onions

Add the onions to the pot.

adding broth

added diced tomatoes

Add broth, about 1/3 covering the beef, then diced tomatoes.

in oven for about 2 hours

Place in an 300 degree oven for about 2 hours.

cooked Osso Buco

when done let cool and refrigerate. This is a meal that’s better the following day after refrigerated.

refrigerated Osso Buco

The following day, remove the congealed fat. Save and refrigerate it for other uses like sauteing.

reheated Osso Buco

reheated Osso Buco 2

Reheat and serve.

serving suggestion

Serving suggestion..

The flavor of the beef is second to none. I would have a hard time choosing between a porter house steak and Osso Buco. The taste is very similar to beef short ribs. The meat is tender and succulent with out being over cooked. The fat is stratified though the shanks  to lend flavor and texture. Diners beware, this is not the easiest cut of beef to eat. Due to the bone structure, you can use a short paring knife to get all the meat. Or at the risk of an appearance of being  a savage, pick it up like a rib and gnaw at it ! Now, over cooking this beef so the meat falls from the bone, would take away from the texture of this piece of meat in my opinion.

the remenants

My compliments to the chef !!!!!

15
Jul
12

Bow tie pasta salad

Italian bow tie pasta (no picture at this time)
1-1/2cup uncooked bow tie pasta
1cup pitted ripe olives,drain and halved
1/2cup zesty italian vinegarette dressing
6 oz mozzarella cheese cubed 1/2 inch
4 Roma tomatoes cut into 1/4 inch slices
1. Cook pasta and rinse with cold water and drain.
2. Combine cooked pasta and all the ingredients in a large bowl, cover and refrigerate at least 1 hour.
One of Diane’s favourite recipes!




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