I need beef!

I'm so sick of Turkey.  Yes, it is a roast beef covered in bacon.  And look carefully, there are several dollops of Criso on the veggies...they get really crunchy that way.  My mom's secret....

No regrets....but yum...

Happy Eating!

Thanksgiving Dishes

Well, I'm still in food coma from yesterday, but I think everyone had fun.  Had 18 adults and 4 little kids...and the dog was so happy to see everyone!

Appetizers and desserts were provided by our guests:  the family chicken wing recipe, baked stuff shirmp, Mexican dip...then the pies and sweets...and Italian cookies!

The table.  Flowers from Chapmans...love the colors.  They do really great work.  The three arrangements had orchids in them...lovely.

Yes, the walls in our dining room are painted red.  Actually BenMoore "Country Redwood".  The drapery fabric is a reproduction of a men's waistcoat fabric from India c. 1780. Thank goodness my sister has those folding chairs!  Many would have been sitting on the floor!

The Sweet Potato "Cannelloni" was a crowd pleaser.
http://www.marthastewart.com/314723/sweet-potato-cannelloni?czone=food/thanksgiving-center/thanksgiving-center-dishes

Thin slices of sweet potato filled with a puree of sweet potato, spices, parmesan and apples.  Topped with shaved parmesan and toasted walnuts.... It was a little fussy, but I had time Thursday AM having prep'ed the rest of the meal the night before.

More coming!

Happy Eating!



Cook-a-thon update.

It's 4:30 Saturday, I'm pooped.  You may remember that my new range hadn't been leveled up to the counter.  Guess who called this morning?  Right.  Lost an hour this afternoon while the guys were here. And I could heat the oven cause they had to move the range.  I didn't get the potatoes peeled...ick.  One stuffing more to make.  Guess I'm not sitting down to watch the Macy's Parade!  I tried.  Taking lots of photos.

Happy Eating!

First Thanksgiving Hurdle!

OH NO!

My elderly neighbors who usually cook the second bird for us called to report:  Their electric oven is dead and replacement parts not due until next week! 

So my parents volunteered to cook one...but I've got to get one of the birds to to their house on Wednesday. They're 25 minutes away.  Wasn't planning on stuffing that one which is good.

Logistics.  It's all about logistics.

Happy Eating!

Thankgiving Time!

Sorry, I've not been posting frequently.

This is my favorite holiday of the entire year!  Just giving thanks, no religious themes, no remember the war dead

I may have not been posting, but I have started cooking for Thanksgiving.  Sunday I made the meat sauce for the lasagna that I'll make Wednesday.  Today I'm making corn bread for a stuffing...and I'm using white corn meal...see who notices...

This is what I've come up with:

Lasagna and Salad
Brined Roasted Turkey w/Traditional Stuffing
(I cover this one with cheesecloth that had been soaked in melted butter and white wine)
Roasted Turkey with Sausage & Fennel Stuffing
Brussels Sprouts w/bacon and walnuts
Mashed Potatoes
Garden Peas
Sweet Potato 'Cannelloni'
Green Beans w/shallots and crumbs
Jellied Cranberry Sauce
Whole Cranberry Relish

We're having 20!  More the merrier...the guests are bringing the apps and desserts.

I promise to take some pics and post a few of the more interesting recipes.

Happy Eating!

Pork and Bean Chili

Been off for a while.  Should have a few posts today.



I've been looking for a pork chili recipe and stumbled along one that I modified.

Total Time:  3.5 hours
Cook Time:  2.5 hours

Ingredients:
1/2lb bacon cut into 1" pieces
1.5lbs pork stew meat (looks like beef chuck cubes for beef stew).  I found pork loin, I would rather have found shoulder. Cut into 1" pieces.
1 large white onion chopped
4 cloves garlic minced
2 jalepenos, seeded and cut into rings
2c beef stock
1 -28oz can of diced tomato in puree or own juice.  You'll use about 2/3rds of it.  Hold the rest in reserve if needed.
1/3c chili powder
2t dried oregano
1/4t cayenne pepper (or to taste)
1T ground cumin
1T veg. oil

In a heavy bottom pot, at least 4 qts. render the bacon and remove to a paper towel.  Remove all but 2T of the bacon fat.  Add about 1T of canola or veg oil to help raise the smoke point of the bacon fat.

Dry the cubes of pork with a paper towel and sprinkle with salt and pepper.  When the oil is hot, cook cubes in oil until brown.  Cook in multiple batches.  You don't want to crowd.  If you do the pork will not brown.  Remove to a dish when cooked.  When finished, add onions and jalepeno to the pan.  Saute until almost translucent. Add garlic and spices.  Cook until the garlic has become fragrant, but not brown.  Cooking the spices helps to bloom their aromas.

Add back pork and any drippings.  Cook until tender, about 2-2.5 hours.

Set out toppings:  the bacon, minced red onion, minced jalepeno, sour cream, grated jack cheese, avocado...what ever you have.  Serve with warmed nacho chips.

Finished product before toppings.

Next time I'm going to go back to adding a bottle of beer and reduce the beef stock.  It was pretty good!

Happy Eating!

Newsflash - Roast Chicken in the Fireplace

Pictures and technique to follow either later tonight or tomorrow.  Roasting a chicken that is hanging from a string rotating around.  In the 1720's fireplace which is appropriate for this cooking technique.

Happy Eating!

Chicken with Capers

This one I just dreamed up.  I love the tart saltiness of capers preserved in salt.  The carrots are sauteed and sprinkled with dill.  Chicken served on a bed of arugula that has been lightly tossed with olive oil.

2 thinly sliced pieces of chicken breast dredged in flour seasoned with salt and pepper
1 medium shallot finely diced
2T capers.  If using the large ones preserved in salt run them under cold water and then run a knife through them a few times
1/2c Parmesan cheese, grated
1/2c dry white wine
Arugula to taste

Put a saute pan on medium heat.  When hot, add the butter and olive oil.  When foam subsides, add the chicken and saute on both sides.  You can remove the chicken and keep warm...but I don't bother.  Add the shallots cook until softened, add the capers. Swish around a couple of time and add the white wine.  Boil until reduced to about half.  Add half of the cheese and stir.  Add the chicken back, if you removed.

When serving sprinkle with the remaining cheese.

Happy eating!

Chicken Breast Stuffed with Mushroom Duxelles

I dreamed this one up this week.  Serves two. You need to plan on some time to saute the mushrooms to the desired doneness.

This is eight ounces of crimini mushrooms brushed off and chopped very fine.  Below is what they look like when finished.

Maybe 1/5 to 1/4 left and they are "browned" very nutty flavor.

.

The rest is pretty straightforward.

Four boneless chicken thin cutlets

Stuff and roll cinching up with a toothpick

Roll in flour, dip in egg and roll in plain breadcrumbs.  I try to let them sit for 15 min or so and then re roll them in breadcrumbs.

Saute in olive oil with one tablespoon of butter

For the sauce

1T butter melted in pot

1T flour

Let them cook a little but you want them to stay whiteish

Add some white wine

Add some cheese

A few grates of nutmeg

Stir constantly until pulled together

Served it with an acorn squash that was roasted with some butter, brown sugar and a couple of grates of nutmeg.

Was really good!

Happy Eating!



My Toaster Oven

I love my toaster oven!  It's the one essential electric that I have to have.  A few times in my life my toaster oven became my main oven.  It's happened again!  For the past few weeks I've been oven-less....but my gas cook top is still working.

I've made Delmonico Potatoes, roasted veggies, Aunt Jackie's Meatballs and tonight it's baked acorn squash.

Oh, and btw, it's more energy efficient than my on-the-fritz electric oven.

On Friday, a GE Cafe range is being installed.  It's the floor model from my favorite appliance store.  But hey, full warranty.  Two ovens!  A big gas oven and a small electric "drawer" oven.  Five burners and a convertible griddle.  Can't wait!

Happy Eating!

Sunday Brunch Photos

As promised pics from the Sunday brunch with the Gravlax, Spicy Sausage Omelet and Arugula with Goat Cheese, Toasted Pine Nuts and Pear.

Gravlax in the making

Served with the supporting cast

My bagel decorated

Omelet a la Julia w/salad

Happy Eating!

Stacking firewood

What does stacking wood have do to with cooking?  Lots of hearthside cooking this fall and winter.  All to be explained.  For a good background the book "Magic of Fire" by William Rubel is great.

Sunday Brunch

An old friend is coming for brunch today.

Menu

Bagels and Gravlax with condiments

Arugula Salad with Toasted Pine Nuts, Goat Cheese & Pear

Spicy Sausage Omelets

Bloody Marys, of course

Pics and recipes to follow.

Happy Eating!



Gravlax

I've made this recipe many times.  Always delish.  Check my comments for quantities.  I'll post pics when it's finished.

Gravlax – from marthastewart.com

 Ingredients:

1 - Eight lb salmon cut into 2 filets skin on (I use about two 1lb filets w/skin on, but keep the rest of the ingredients the same.

1/4c whole anise seeds, toasted - I use fennel seeds.  Anise seeds too expensive.

1/4c caraway seeds toasted

1/4c fresh ground pepper

1c sugar

1/2c kosher salt

5 large bunches of dill - I use 2 for the smaller quantity

1/4c vodka, aquavit or gin 

Instructions: Remove any bones from the filets. In a medium bowl combine all but the dill and liquid.

On large piece of plastic wrap place one filet skin down cover with spices, dill, liquid and top with the other filet head to tail.  Close plastic wrap tightly and place in a glass baking pan.

Cover pan tightly with plastic wrap.  Put brick on top and place all in fridge. Every 12 hours or so, turn the fish over and tightly recover.  Do this for 3 - 3.5 days. At 4 days remove. I take it out at 3-3.5 days.  Take off spices and dill.  Rewrap in new plastic tightly. 

Can be refriged for up to 4 weeks.

Roux Who?

A roux.  It's a thickening agent for stove top cooking.  It's the basis for many sauces and gravies.  You can thicken almost anything with a roux.

In a small to medium sized saucepan over medium heat melt 1T of butter.  When foamy whisk or blend with spoon 1T of flour.  You need to cook the flour for a minute or so to get out the floury taste.  From here add 1C of your liquid.  I like to add in three or so pours until it's all incorporated.  I like taking a little time to see how thick it's going to get and depending on the application I might add a little less or more.  Reduce heat and let it bubble.  Correct seasoning.

Some tips: 

• The longer the roux cooks the darker it gets and it can take on a little bit of a nutty flavor.  Your resultant sauce will be darker as well.  This is helpful when you are making beef gravy.
• Some people say the liquid should be hot as well.  ie.  Adding hot to hot or cold to cold.  In the case of a roux, it would get lumpy.  I don't heat my liquids....a few more spins of the whisk or spoon.

Simple, quick and a must know for all cooks!

Happy Eating!

Adobo Chicken and Rice

I really have to post each day...that helps to get the blog indexed more often by Google.  I'll take suggestions...;)

Chicken and Rice in the latino community is a staple and every cook has their own version.  Well, with my oven on the fritz, I had to go stove top.  This one sounded good and was delish!  There is a bit of prep involved.  I didn't use the chicken breasts, only the thighs which I did half.  I halved everything else but the spice rub...which is what makes the whole dish.  I also left out the olives.

If you make, send me pics!  rickwoodland8@gmail.com

via www.foodnetwork.com

• 2 tablespoons kosher salt
• 2 teaspoons granulated garlic
• 1 teaspoon ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground turmeric
• 1 tablespoon finely chopped fresh oregano leaves
• 4 chicken thighs, with skin, cut in 1/2
• 4 chicken breasts, with skin, cut in 1/2 lengthwise
• 5 tablespoons olive oil
• 1 large Spanish onion, finely diced
• 1 medium green bell pepper, finely diced
• 1 medium red bell pepper, finely diced
• About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
• 4 cloves garlic, finely chopped
• 3 cups long-grain rice
• 4 3/4 cups homemade chicken stock
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup frozen peas (not thawed)
• 3/4 cup pimento stuffed green olives
• 3/4 cup pitted picholine olives
• Freshly chopped cilantro leaves
• Freshly chopped flat-leaf parsley
• Finely chopped fresh oregano leaves
• Squeeze lime juice

Directions

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.

Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.

Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.

Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.

After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.

Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

It was a lot of labor but the result was awesome.  Here are some pics from the different stages:

Mis en place...very important in this dish.  There are so many ingredients.

Here are the thigh pieces with the rub on them.

Parts in the pot.  Don't crowd!

Once again, I forgot to take the beauty shot...leftovers instead



A little bit of work, but totally worth it.

Happy Eating!



Drying chiles

When I get my hands on lots of red long, thin chilies I love to string them up.

It's really easy.  I try to pick chilies of different lengths.  You can also use different types of chilies on the string.  To string, get a needle (I used an upholstery needle - a little larger).  I used regular ole' thread, making sure that I knotted the end five or six times.  Push them on one at a time.  I prefer to poke them near the center from smallest to largest.  But it's all your choice.

In a month or two they are dried and when I use them, I break them apart with my fingers.  Great in enchiladas, tomato sauce.  Try some in scrambled eggs.

Happy Eating!

Delmonico Potatoes

Via Foodnetwork...

I used a 7" oval ceramic baker and it was a perfect amount for two people.  Essentially, I about halved the potatoes and reduced the cups to 2+ and the cheese to 4oz.  I used Guryere.  And for potatoes more of a Maine variety.  Oh, with my Thermador oven on the fritz I used my trusty Black and Decker toaster oven!

1 teaspoon unsalted butter
3 cups heavy cream
2 3/4 pounds Idaho potatoes, peeled and cut into 1/4-inch cubes 
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
6 ounces Swiss cheese, grated

Preheat the oven to 400 degrees F.

Lightly grease a 1 1/2-quart baking dish with the butter and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add the salt and pepper, and stir well. Add the potatoes, adding more cream, if necessary, to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top.

Place on a baking sheet and bake until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.

Yield: 4 servings

It was absolutely delish!

Happy Eating!

Poulet, pomme et creme a la Normande

I have decided that this fall is going to be the Fall of The French.  I'm looking to make a bunch of delish French inspired food from classics by Julia to modern interpretations from Bourdain and from this book: "Around My French Kitchen" by Dorie Greenspan. 

This dish was very good.  Nice balanced flavor...smooth with the cream.

Chicken, Apples and Cream a la Normande

AP flour for dredging
Kosher salt and fresh ground pepper
4 skinless, boneless chicken breast halves, without tenders at room temperature (I used only two, but kept all the other ingredients the same)
1-2T unsalted butter
1-2T olive oil
1 large apple, peeled, cored and cut into 1-inch chunks
1 medium onion, finely chopped
8 mushrooms, stemmed wiped clean,thinly sliced and cut crosswise in half.
1/3c chicken stock
2T Calvados, apple jack or apple brandy
2/3c heavy cream

Put flour on a plate, add salt and pep.  Dredge chicken and shake off access.

Put a large deep skillet over medium-high heat (I used a porcelain covered cast iron pot a make stews in) and add 1T of the butter and olive oil.  When the butter is melted, place the chicken in the pan.  If the pan is small, don't crowd, make a couple of batches.  After 3 minutes flip onto the other side for 3 minutes.

If you're low on butter and oil, add more and then place in the veggies, season with S&P and cook until the new additions are glossy from the butter and oil...cook for one minute more and pour in the broth.  When the broth bubbles, reduce the heat to a slow simmer and cook for about 10 minutes or until the chicken is almost cooked through.

Turn the heat up again and add the Calvados.  Boil until almost all evaporated.  Add the cream and keep on the heat on high cook until sauce reduced by 1/4.   If you had to remove the chicken from the pan, slide them back in to coat and serve immediately.

Took me about 20-30 minutes

Mis en place for the dish

On the plate - yummie!

Happy Eating!

Grape Jelly.

I first remember making grape jelly under the age of five in the old kitchen at my parents house.  I remember lots of women all doing different processes.  There was the wood stove in the middle of the room and an old cast iron sink.  Kitchen cabinets with windows in the doors.

Someone was crushing grapes, boiling them, packing them into grape jelly jars...literally Welch's jelly jars.  There was wax for sealing the jars.  I remember tons of jars each year.

The source of the grapes was the grape arbor in the back yard.  A prized possession of the family.

Follow a grape jelly recipe from your favorite source.  Here are some shots of the process to help you along.  This is a two day process so plan ahead!

This is the first time we got grapes on our vines.  Also harvested at my parent's house.

A perfect bunch of Concord Grapes

Washed and ready to de-stem.  That colander is three times normal size

The mash. I think this is cool looking

100% pure grape juice...inedible.  This needs to hangout in the fridge overnight

These are the remnants of the grapes

Next day.  You need to strain out the crystals that formed overnight

Just before adding sugar.

I should have taken a pic of the rolling boil and then the canned product.  Hope this helps when you make jelly!

Happy eating!