In My Kitchen February 2013

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I missed out on last months post, mainly because I ran out of time and the other was due to being “suspended “ on WordPress. (Yeah, I’m such a bad girl!)

This In My Kitchen posting neatly summarizes what has been happening in my kitchen over the last month.

At Soup in Sunday I bought another bowl, for condiments this time.

The new bowl

The new bowl

There has been lots of information going around on how to grow things from kitchen scraps. I love scallions and have a hard time getting them to grow. My dad on the other hand gets things to grow for him just by thinking about it.

"Hydroponic" Scallions; They will need dirt soon!

“Hydroponic” Scallions; They will need dirt soon!

So scallions are now growing in vases for easy clipping and almost instant regrowth. They will need soil soon, I’m sure

In my kitchen this month are these lovely measuring cups.

Hedge Hog measuring cups

Hedge Hog measuring cups

You can use them as scoops too

You can use them as scoops too

How cute are these? They were a Christmas gift from Robert’s daughter Kim. Aren’t they adorable!

I started taking a class (just because) on Nutritional Concepts and Medical Nutritional Therapy so the awareness of what we eat has been in the spotlight. Eating/using  a lot of butter (I love butter!) is one thing that has changed. I used to keep at least 5# of butter on hand for baking but now, I hardly have any. If I want to bake, a to run to the store would be required. This step alone has really put a damper on the treats available in my kitchen.

So now baking sweet treats involves some actual thinking about it rather than just jumping in and baking my heart out.

I am teaching a baking class this semester so the advantage of this is I get to play with tons of dough and make all kinds of things all day long. When I come home, the treats aren’t staring me in the face demanding “eat me!”

However, Celia’s Chocolate Nutella frogs had me locating the jar of Nutella and slathering it on to  a Trisket and topping that with a few pistachios. Thankfully there are no incriminating photographs!

In my kitchen this month is a  new (to me) book, The Bread Baker’s Apprentice  authored by Peter Reinhardt.

I find it fascinating. Additionally, I bought a couche for when I make bread. the need has been there for a while, I’m just getting around to buying one.

Bread Baker's Apprentice and floured couche

Bread Baker’s Apprentice and floured couche

One of our friends is a friend of Peters. I am hoping to get the book signed one day.

In my kitchen are some great new lenses for the i phone!

i Phone lenses

i Phone lenses

There are three of them, wide-angle, fish eye and macro lenses. I am really looking forward to having the time to really learn how to use them effectively.

I’ll do a post on the shots the camera makes with the different lenses.

Here is a shot using the macro lens

Using the i phone macro lens

Using the i phone macro lens

So, now it is time to go make bread for the week. Celia’s pain-viennois and Richard Bertinet’s method of kneading the sticky dough mass until smooth and elastic seems just like the therapy I need today.

I’ll make some with chocolate!

Gratitude goes out to Celia of Fig Jam and Lime Cordial for hosting this fun series of peeking into one another’s kitchens each month.

Promise, I’ll get back on track and not be so late  submitting next month.

Pain Chocolate

Pain Chocolate

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How I Eat Eggs, and You?

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My favorite way to eat eggs for breakfast is to cook over-easy in a small amount of butter.

1 slice of really good bread, lightly toasted and torn into bite size pieces, not buttered, just dry.

I like to tear the toast in the kitchen. Then all I need at the table is a knife and fork. It would be rather crude to tear the bread the way I like it at the table. Besides it would be really crummy and need a vacuum to clean up.

A1 Steak Sauce

A1 Steak Sauce (Photo credit: AtomDocs)

A1 Steak Sauce is essential.

Toast the bread, cook the egg over-easy season it with salt and pepper.

Slide it onto a plate with A1 Steak Sauce, surround the egg with the torn bread.

The A-1 gets warmed slightly in the microwave first so it isn’t refrigerator cold.

Take each piece of bread, dip it into the sauce and then into the yolk. Make sure you get some white on every bite.

If planned correctly, you should have just enough sauce and egg for every bite of bread.eggs

Now this is not to say I don’t enjoy eggs other ways but sometimes I get a hankering for an egg just this way. I find it so satisfying.

This is kinda like “How do you eat a Reese’s Peanut Butter Cup?”

How do you eat your eggs? Just curious. . .

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What do you Keep in your Pantry?

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Let’s talk about kitchen staples. I think it would be fascinating to see what other cultures and kitchens around the world always keep in their pantries.

Depending upon your cultural background, your staples will be different. Being located in the American South there is some influence of region like grits and corn meal and green tomatoes.

I am studying Nutrition Concepts and Medical Nutrition Therapy to gain a Certified Dietary Manager Certification. One of the concepts we study is the difference in food choices based upon religious or cultural influences.

Having lived in many places in the world, there are things I reach for and things that are added due to a cultural influence, like couscous and preserved lemons for instance.

However, there are things that are always there, ready to make something to eat.

  • Fresh garlic – if I get too much, I confit the garlic and reach for that too.
  • Onions – from red to sweet to shallots and scallions
  • Parmesan cheese – a block so it can be shredded, peeled or grated
    Parmigiano-Reggiano cheese, the true "par...

    Parmigiano-Reggiano cheese, the true “parmesan” (Photo credit: Wikipedia)

     

  • Eggs – large organic ones. I love Araucana eggs which are also known as “Easter Egg chickens” since their eggs are colored pink, blue and green naturally
  • Canned organic tomatoes and tomato sauce
  • Potatoes – both russet and new potatoes; sometimes sweet potatoes, but not always
  • Basmati rice and brown rice blends
  • Fat free milk – I like to drink it (yes, still!)
  • Half and half – for coffee and tea
  • Fresh European Butter – Plugra is my brand of choiceHomemade Lime Tart Butter & Eggs
  • AP and Bread Flour – for making breads, tarts and dredging
  • Canned beans – black, dark red kidney, garbanzo, white kidney beans
  • A variety of vinegar – apple cider, rice wine, red wine, white wine, balsamic (expensive and less so) and basic white vinegar
  • Oils – olive, vegetable and toasted sesame (because I like Asian food so much!)
  • Chicken stock
  • Chicken and Turkey meat
  • Canned tuna and salmon
  • Anchovies and sardines
  • Dijon mustard
    English: Dijon mustard Maille Originale, 213 g

    Dijon mustard Maille Originale, 213 g (Photo credit: Wikipedia)

     

  • Yeast
  • A variety of pasta shapes – spaghetti
  • A jar of Dukes Mayonnaise – yes, I should make my own but this is so I don’t have to
    Only Duke's for Tomato Pie.
  • Some kind of pickle or pickles – either I make them of buy some. Gotta have a pickle with a sandwich
  • and new to my pantry is Coconut oil for saute
  • Last but not least, a variety of salt and pepper

.

What do you keep in your pantry? Please share!

Shrimp and Lobster Bisque

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Christmas Eve dinner somehow has become a seafood feast that features ravioli. This year Tyler asked me to make the Shrimp and Lobster Bisque like we used to make in the restaurant. It takes a bit of effort but it sure is an indulgent soup!

Perfect for a special dinner.

So here goes.

Make Shrimp and Lobster Stock

Shrimp and lobster1# fresh wild-caught shrimp, any size (I used 26-30’s for this recipe)

1- 2 ounce lobster tail per person + 1

You can use a whole lobster and use the claws for decoration or you can use frozen lobster meat. Tails were on sale at the grocery so I bought some. Perfect!

1#  thickly sliced carrots

1/2 pound chopped celery

1/2 pound chopped onions

1/4 cup  tomato paste

Sprig of fresh thyme

3 cloves fresh garlic, smashed

1/4 cup brandy, flambeed to remove alcohol

1 gallon water

1 pint heavy cream (later, to finish)

Remove the shells and tails from the shrimp, reserve the shells and tails for making the stock.

Set shrimp aside, keep it cold.

Remove the tail meat from the lobster, run a skewer down the underside of the tail to keep it from curling while cooking. Keep the tails cold.Insert a skewer to prevent curling

Roughly chop the shells with your knife. put the chopped shells and shrimp shells into a 2 gallon stock pot.

Over high heat, saute the shells until they turn red and pink.

Add the chopped carrots, onions, celery, thyme and garlic to the pot and saute the vegetables until they soften a bit.

Saute the shells and vegetables

Saute the shells and vegetables until they turn pink.

Add the tomato paste and stir to coat everything as much as you can with the paste.

Do not allow this to burn. Once you see a bit of color forming on the bottom of the pan, add the 1/4 cup brandy. Since you are working in a stock pot, you will have to ignite the brandy fumes with an extension lighter. Just place the flame over the edge of the pot to ignite the brandy. Let the fire burn until it extinguishes. This burns out the raw alcohol.

Flambe with Brandy

Flambe with Brandy

When the flames go out, stir and then add 1 gallon cold water.

Bring to a boil, then reduce the heat and allow this to simmer for at least 1 hour, 2-3 hours is best.

Do not cover the pot, do not boil the pot and do not stir. Doing any of these things will make your stock cloudy.

Strain, reserving the liquid, throw away all of the vegetables and shells. Use a fine screen strainer to ensure all shell fragments are removed from the finished stock.

Cool and reserve for making the bisque.

To Make the Bisque:

Reserve a few shrimp whole for garnish. Roughly chop the remaining shrimp. Season with salt and white pepper.

Season the skewered lobster tails. Trim the bamboo skewers used to keep the lobster straight so they fit into the saute pan.

Saute the tails and shrimp in a small bit of olive oil. Deglaze the pan with the brandy, allow to flambe to cook out the alcohol.

Saute and deglaze the lobster and shrimp with brandy before adding to the bisque.

Saute and deglaze the lobster and shrimp with brandy before adding to the bisque.

Perfect consistency is when the soup coats the back of a spoon and it stays separated when you draw a line through it with your finger.

Perfect consistency is when the soup coats the back of a spoon and it stays separated when you draw a line through it with your finger.

Mound a bit of the cooked seafood in the bottom of the serving bowl; pour the hot soup over the shrimp and lobster.

Mound a bit of the cooked seafood in the bottom of the serving bowl; pour the hot soup over the shrimp and lobster.

Garnish with sour cream and chives or scallions.

Garnish with sour cream and chives or scallions.

Bring the stock to a boil and add the heavy cream simmer until the consistency coats the back of a spoon. This may take 30-40 minutes, depending on how fast you simmer.

Alternatively, you could use 4-6 ounces of roux to thicken and simmer the stock and cream for 15-20 minutes to cook out the flour taste. I prefer to use the reduction method for better flavor and less fat and flour in the final dish. Using roux is the classic method.

When the stock and cream are at the consistency you desire, add the flambeed shrimp to the soup.

Remove the skewer from the tails and slice each tail into nice neat disks.

Place 3-5 disks of lobster  in the center of the soup bowl and ladle the hot broth over the lobster.

Garnish with a small dollop of sour cream, whipped cream or creme fraiche.

Saute the

How To Roast a Turkey

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Dear Tyler,

Roasting a good turkey takes time.

A roast turkey prepared for a traditional U.S....

See the pop-up timer in the bird? (the white thing)

Your first turkey!

The adventure begins.

If you use an aluminum roasting pan, put a sheet pan under it and do not lift the foil pan without the sheet pan support.

The bird:

Defrost:

See the post on 4 ways to safely thaw food.

Whenever you handle poultry products, act as if you are handling potential contaminates.

Defrost in the refrigerator: at least 5 hours per pound.

If on roasting day it is still not thawed, complete the thawing under clean running water. Again, see 4 safe methods for thawing food.

Be sure to wash your sink both before and after rinsing the bird.

Remove the bird from the wrapper. Do this in the sink because of all the juices that will be in the bag from defrosting. If your bird has a bag of giblets, neck and livers, remove it. Some use these to make a stock and gravy but I don’t.

Your Grandfather (my dad) loves the neck! He would boil it and then pick all the little slivers of meat off the tiny neck bones, savoring every morsel.

You, on the other hand, can throw them away unless you like such things.

Rinse the bird.

Pat the bird dry with paper towels.

Pre-heat the oven to 400°F.

Before the oven gets hot, take a look at the shelves and adjust them so the turkey will fit in. In my oven the only rack that will fit is the bottom rack. It leaves just the right amount of space between the top heating elements and the bird.

While the oven is preheating, finish preparing the bird.

Place your aluminum roasting pan onto a sheet pan for safety. The aluminum pan is not strong enough to hold a 15-pound bird without support.

Chop carrots , celery and onions (not you, Tyler) to line the bottom of the roasting pan.

Chop your carrots and celery into chunks and place them on the bottom of the pan. If you liked onions, you would put some of those in there too. Since you don’t like them, leave them out.

Place the turkey, breast side up into the pan. Tuck the wings under the shoulders so the tips don’t burn in the long roasting process.

Gently loosen the skin and press some seasoned butter under the skin. This will help baste the bird as it roasts.

Season the skin and place some herbs, orange or citrus fruit into the cavity. Season inside the bird too. Season it with salt, pepper, your favorite spice mixture, what ever seasonings you like.

Tie the legs together and plump up the breasts.

Cover with bacon strips to baste the turkey during the initial phase of roasting. Remember the large bird will roast for several hours. After the first 2-3 hours, the bacon will be done, remove it and this becomes the “cooks treat”. Continue roasting the bird, basting every 30-40 minutes. The skin will crisp and become golden brown. If the skin starts to get too brown before the bird is done, tent it with foil.

Cover the surface of the turkey with bacon strips.

Place the supported roasting pan into the oven. Reduce the heat to 325°F. Roast until the internal temperature reads 165°F or higher in the leg or thigh. For your 15 pound bird that will take about 3 1/2 to 4 hours, maybe longer.

My 17 pound bone-in breast took 6 hours.

If the bird starts to get too brown, cover it with a tin foil tent.

When the bird is done, remove from the oven and allow the bird to rest at least 1/2 hour (covered in foil) before carving.

How do you carve a turkey? I found this video on You Tube that shows you step by step.

I didn’t have time to make a video for you, sorry.

Enjoy your Turkey! Take pictures of your first.

How odd in our culture, roasting your first turkey is some kind of right of passage.

I love cooking this meal and hope you do too.

Watch the carving video, use a sharp knife and enjoy your dinner!

Here is a tip:

Place your cutting board in a sheet pan to catch all the juices that run out while carving. Stir these juices into your gravy.

Tyler, remember, I am just a phone call away if you get stuck.

There are also many other “Turkey Hot Lines” for those  who get stuck.

If all else fails and you totally blow it, Chinese restaurants are usually open on Thanksgiving as an Emergency Back-up Unit.

Love you!

Mom

http://youtu.be/5GCdkuQoLrY

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How to make Cranberry Sauce – easier than you think!

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Dear Tyler:

Cranberry Sauce is easier than you think! Glad you asked. It is very exciting to be cooking your first Thanksgiving Feast! So here is the recipe you asked for:

How to make cranberry sauce

Forget the can. Grab a bag of fresh cranberries, sugar and some water, oranges and sherry (a fortified wine, like Marsala) and we can have an array of cranberry sauces to amaze everyone.

Here are 3 super easy and full of flavor cranberry sauces. The only one I don’t think you’ll try is the sherry one, but one day, perhaps you will enjoy the complexity of flavors of sherry and cranberry.

The first recipe is found on nearly every bag of fresh cranberries.

Easy Cranberry Sauce

  • 1 12-16 ounce bag of fresh cranberries or equivalent  of frozen berries.
  • 1 cup water
  • 1 cup sugar
  • pinch of salt

Put it all in the pot and bring to a boil

Add all ingredients to a  deep sauce pan. Bring to a boil, reduce heat and simmer at an active simmer for 5 minutes.

Boil then actively simmer for 5 minutes. Serve warm or cold.

Serve warm, room temperature or cold with roasted or grilled meats. Especially Thanksgiving Turkey!

Cranberry Orange Sauce

  • 1 orange, cut into quarters
  • 1 12-oz bag fresh or frozen cranberries
  • 1/2 cup sugar
  • pinch salt

Remove the pithy core and seeds’ cut into quarters. Use a blender or food processor to puree.

Remove the seeds and the pithy core. Add the oranges, cranberries and sugar to a food processor or blender and puree until almost smooth. Thin with either cranberry or orange juice if needed.

Process until smooth

Place in a container and serve with just about whatever you want. I like turkey especially.

If you make this with frozen cranberries, you get a sorbet like consistency. Delicious!

Sherried Cranberry Sauce

  • 1 12-16 ounce bag of fresh cranberries or equivalent  of frozen berries.
  • 1 cup water
  • 1 cup sugar
  • pinch of salt
  • 1/4 cup dry sherry
Cranberry Sauce 003

Cranberry Sauce 003 (Photo credit: MGF/Lady Disdain)

Add all ingredients to a  deep sauce pan, except the sherry. Bring to a boil, reduce heat and simmer at an active simmer for 5 minutes.

Stir in the sherry. Blend until smooth if desired. Strain if you want a smooth sauce.

Serve warm, room temperature or cold with roasted or grilled meats.

These are the 3 most popular cranberry sauces our family uses.

So here you go. You can now carry on Turkey traditions!

3 Cranberry sauces from left to right: Orange Cranberry, Easy Cranberry Sauce and Sherried Cranberry Sauce

Tomorrow:

Since you are cooking your first turkey Thursday, I’ll write a post on:

How to Roast a Turkey

Love,

Mom

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The Gift of Pears

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My crazy friend Joanie gave us a remarkable gift of pears. I was immediately struck at their shapes and colors. Since they were a bit firm, the pears were placed into a bowl to ripen.

While they were still firm, I shaved on onto a salad, as they ripened, they became more sliced. One of our favorite salads now days is pear, Roquefort and arugula salad, which is a post soon to follow this one.

We have enjoyed the pears, both as a centerpiece and as tasty delights. I’ll even wager there is a pear tart in the near future.

This is how we enjoy the pears in the early evening while we sip our wine and watch the sun go down.

Sliced pears, Roquefort, walnuts, cashews, local honey, cut from the comb and berries or dried fruits like apricots or cranberries.

Enjoy!

This slideshow requires JavaScript.

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Easy Grilled Vegetable Rosemary Skewers

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The other day Robert was going to the lake with some of his friends. They were going to grill out and get caught up on each others lives.

He asked me if I could make a vegetable they could grill so I made these vegetable kabob on rosemary skewers.

Rosemary Vegetable Skewers

To make these skewers, cut the rosemary twigs on a bias to form a point.

You will need:

  • 2-3 zucchini
  • Whole button mushrooms
  • Pappadew peppers
  • Cherry tomatoes
  • Rosemary stems
  • Balsamic Vinaigrette

Slice zucchini very thin the length of the zucchini. Wrap the zucchini around a drained pappadew pepper, thread it onto a rosemary skewer.

Next, thread a button mushroom, the top with a cherry tomato.

Marinade in a balsamic vinaigrette for at least 30 minutes.

Season each skewer with kosher salt and pepper.

Grill on each side for 2-3 minutes each side or cook over indirect heat for about 8-10 minutes.

Serve with grilled meats.

Since Robert does not eat red meat, when he stays out I usually turn into a carnivore. This particular evening I had some beautiful lamb chops marinated in garlic, rosemary, mint, lavender, oregano, olive oil, and black pepper. We grilled fresh buckwheat bread seasoned with olive oil and rubbed with raw garlic. Marvelous.

I had some mint sauce I made from an arm load of mint during the summer so I couldn’t wait to eat some lamb.

With Robert away, my friend Joanie and I grilled and set the table in the courtyard, poured some wine and had quite a feast.

All because of a rosemary vegetable skewer.

Oatmeal Cranberry Bars or What To Do With Leftover Cranberry Sauce

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Oatmeal Cranberry Bars

This recipe is a great way to use up any leftover cranberry sauce you may have from holiday meals. I find whole berry works best but if you like the jelly kind, use it too. Store bought, in a can or fresh, any cranberry sauce will work out quite well.

For the best, make your own cranberry sauce.

Oatmeal Cranberry Bars

  • Servings: 12
  • Difficulty: moderate
  • Print

Cranberry Sauce 003

Cranberry Sauce 003 (Photo credit: MGF/Lady Disdain)

Pre-heat the oven to 350°F. Prepare a 9 x 13 inch baking pan. Spray the bottom and sides with baking spray, line the pan with a sheet of parchment, allowing the sides of the paper to overhang on the long edge of the pan. This makes for easy removal from the pan after the bars are baked. Simply lift the paper and the whole thing can be moved to a cutting board or platter.

Spray the parchment with baking spray. Set aside until ready to use.

Make the dough:

  • 8 ounces soft  unsalted butter
  • 1 1/4 cups packed light or dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup chopped pecans
  • 4 ounces cream cheese
  • 1 cup semi sweet chocolate chips

Using a mixer with a paddle attachment, add the butter and sugar, mix just until it comes together.

Add the eggs and vanilla.

Mix together: flour, baking soda, salt, cinnamon and pecans in a separate bowl. Add the mixture to the butter and eggs, stirring slowly to combine, slowly add all of the oats and mix only until combined.

Press 1/2 of the dough into the bottom of the baking pan.

Top with cranberry sauce. Make sure to cover the entire surface, all the way to the edges. I added some seedless raspberry jam in dollops all over the dough too.

Dot the cream cheese over the surface of the dough.

Using the remaining half of the dough, dollop it over the top of the cranberries and cream cheese.

Bake in the pre-heated 350°F for 45 minutes or until the top is lightly golden brown.

When the bars come out, drop 1 cup of semi-sweet chocolate chips on top. The heat from the baked bars will melt the chips, then spread the melted chocolate in swirled patterns over the top. You could drizzle some fondant icing over them too but that might be overkill.

Remove from the oven and cool on a wire rack for about 1 hour.

Carefully lifting the sides of the overhanging paper, lift the baked bars onto a cutting board and cut them into the desired size with a sharp knife. Sprinkle any crumbles over yogurt.

Store covered at room temperature for up to 7 days. (If they last that long!)

Plated Oatmeal Cranberry Bar

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In My Kitchen this September

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September already?!

My kitchen has been busy, my life busy and bustling.

School has started which is consuming me from early to late hours. Thankfully my evening class is now over. Grades have been posted and it is time to move on to other projects such as the upcoming shoot for my TV show, Charlotte Cooks.

September heralds changing weather; last night a blue moon!Full Moon HDR

I hope you all got to catch a glimpse of the second full moon in a month. The next blue moon will occur in 2015.

August life caught me in between my parents in California and the earthquake tremors (news reported over 400 in one day; they said it was ‘down below from them’) and my son being slapped around by TS Issac in Florida. I must say he holds his cool much better than I do. For anyone keeping track, his apartment renovations have been extended for an additional 4 weeks due to “discoveries” during the current re-model. They need to replace all duct work, pipes and ventilation, carpeting, appliances etc before they get to move back in.

So his cooking skills are on hold as are the “How To Cook” posts until he gets back into his apartment.

Some gifts to my kitchen this month are:

Anaida returned and brought me a wonderful carving kit from The Carving Academy in Moscow so this is new in my kitchen this month.

About a hundred German chocolate cupcakes marched through my kitchen last weekend. I am writing a post on baking from a box that will be out in a few days. A friend bought an expensive mix and wanted to know if it was worth the money.

We delivered the cupcakes and mini-cakes  all over the neighborhood to the delight of lots of children.

The most delightful Thank-You for German Chocolate came from our neighbor Suzanne. I found this hanging on our door.

What a delightful bunch of fresh herbs! They smell so good!

This August has my garlic chives in bloom. Every time I cut any of my fresh herbs, I always say thank you. Bumblebees visit the flowers every day, I like this photo. It was one of those surprises when I downloaded the photos to my computer.

I have cooked a lot this last month buy didn’t document much of it at all.

Does that make me derelict?

September has me looking forward to Fall and cooling temperatures. Hurricane Issac brought tropical humidity to the area which makes it muggy and sticky outside.

I feel like making some brightly colored macarons and more lemon curd this afternoon.

It would help me to finish the lemon curd post I started in July.

Charlotte is hosting the Democratic National Convention the next few days. We expect total chaos around the immediate area.

I plan on taking my camera and going for a walk uptown to see how far I can get with steel barricades blocking streets and helicopters in constant motion overhead. I wonder how many pictures they will allow me to take in the name of security.

If you see all my photos coming from my i phone, you will know my camera has been confiscated.

So that catches you up with In My Kitchen this month.

Celia at Fig Jam and Lime Cordial is the creator of this great idea. Thanks Celia!

I feel as if we have been out of touch.

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