tag:blogger.com,1999:blog-12734731952197274642024-02-07T13:51:45.084-08:00A Geek In the KitchenMy geek adventures in cooking, baking, and other kitchen fun.Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-1273473195219727464.post-81129502651597373852017-05-30T14:21:00.002-07:002017-05-30T14:21:24.893-07:00English Muffin PizzasI LOVE pizza. I'm not ashamed to say it. I'd eat pizza A LOT if it wasn't so damned expensive. And even the cheap pizza. Totally do it. There was a place back home that sold cheap pizzas. All you can eat for $6 including bottomless drinks. I have no idea how they did it. The pizzas weren't great, but they weren't terrible. And they had at least 6 difference varieties including this chocolate dessert pizza that was amazing! I think we all assumed it was a front for some money laundering operation. I guess we'll never know. But it was cheap! And we liked it!<br />
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Along those lines, sometimes I want a pizza snack, but I don't want to pay to have someone bring me a whole pie. So I make some of my own! You can use almost anything you have available.<br />
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Here are just some ideas to make two sets of mini pizzas:<br />
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2 untoasted English muffins, split<br />
4 teaspoons of pizza sauce or other preferred spaghetti or tomato sauce.<br />
1 pack of sliced pepperoni<br />
1 bag of shredded cheese (moz, cheddar, or whatever is better)<br />
Melted butter or olive oil<br />
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Use a brush or other implement to spread the butter/oil on the inside surface of the English muffins. This will help form a barrier to keep the sauce and other fluids from soaking through.<br />
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Use a spoon to spread on a thin coating of your preferred sauce. More is ok, just keep in mind if you load it up, it will probably squirt out and/or spill all over when you go to eat it. Piping hot sauce is no fun down the shirt.<br />
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Top with anything you like. Sliced olives, leftover breakfast sausage, onions, peppers, etc. Sprinkle on the cheese on top, and you're set.<br />
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Toss under the broiler or in the toaster oven on 350 to get everything to meld and melt together. Maybe 10 minutes? Keep an eye on them.<br />
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What you should have when you're done is four lovely mini pizzas made to order and ready to find a place in your mouth.<br />
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It's flexible, accommodating, and really easy!Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com1tag:blogger.com,1999:blog-1273473195219727464.post-86471622938021025742016-03-07T19:31:00.005-08:002016-03-07T19:31:48.627-08:00Chicken Pot Pies a la Tasty video Featuring Wolfgang Puck!<div dir="ltr">
For those of you that happen to follow those Tasty cooking videos that usually show the recipe being made from an above-the-stove view that include the quantities as they are added and mixed, I've been enjoying drooling over them for some time now. Recently, they worked in conjunction again with Wolfgang Puck to create yet another Chicken Pot Pie recipe. </div>
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This time, instead of making the entire vehicle out of puffed pastry, they showed how to assemble it using a ramekin or other oven-safe vessel which you cover with rounds of the pastry.</div>
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Though there is a little prep work, and judging by the comments on the video, there is prep work even beyond what is listed in the video, the general process is pretty straight forward to make these.</div>
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Two big things come to mind. First, to ensure a good consistency, pre-cook your veggies, particularly the carrots and potatoes. I brought them both to a boil for several minutes in the same small stock pot that I later made the sauce in. You don't really want to completely cook them. Instead, get them to just past the "still crunchy" stage, but still fairly firm. This should put them in a good place once they get their time in the sauce and in the oven.</div>
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Second, I used a medium onion as listed in the recipe, and this became a Chicken and Onion Pot Pie. My medium onion was about half a cup of onion diced. I'd recommend half that much, but you know. Do what tastes good to you. </div>
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The sauce came together exactly as the video described right down to the stick-to-the-spoon bit. One thing I considered doing but forgot was to enhance the flavor with some fresh herbs like thyme or sage. The general flavor between roasted chicken, the veggies, and salt and pepper is pretty good though rather simple. It can be doctored up almost any way you'd like.</div>
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The pastry part of the equation was also really easy to work with. Be sure you defrost the dough at least 30 mins before you work with it. </div>
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The recipe created enough filling for 6 - 10 ounce pies (even though it says 4), though at the time I only had enough dishes for 4, so I have leftover "stew" for another time. :-) Your mileage by way of your vessel size may vary. </div>
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Generally a pretty easy and highly rewarding recipe, and I can well imagine this will end up on the rotation served on its own or perhaps with a small side salad.<br />
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You can find the recipe here: <a href="http://www.buzzfeed.com/adambianchi/wolfgang-puck-made-chicken-pot-pie-for-us-and-we-all-rejoice" target="_blank">http://www.buzzfeed.com/adambianchi/wolfgang-puck-made-chicken-pot-pie-for-us-and-we-all-rejoice</a></div>
Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-31447035831222786142016-03-07T10:06:00.002-08:002023-02-23T13:58:48.950-08:00Food Porn: Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbiVkjqyZpgfVqDMDd6RJbIBAneAmBRmYaCE-Ew4lUaXGylq7owHRcNsAGQIXHTiCbVKrio4WQc7tlS3vyCJs-fAREG8lSVAveYxYefp1Y4EjbWwUtKaUaTZdbf7jduYLSBAzop86y2Q/s1600/potpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbiVkjqyZpgfVqDMDd6RJbIBAneAmBRmYaCE-Ew4lUaXGylq7owHRcNsAGQIXHTiCbVKrio4WQc7tlS3vyCJs-fAREG8lSVAveYxYefp1Y4EjbWwUtKaUaTZdbf7jduYLSBAzop86y2Q/s400/potpie.jpg" width="400" /></a></div>
<br />Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.comtag:blogger.com,1999:blog-1273473195219727464.post-44862207054849988712016-01-18T19:11:00.000-08:002016-01-18T19:26:31.492-08:00Food Porn - Hot club sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGui0H9W-yMJfFraqnpkhfYx2gJBaT5II3DNAl77ep_s6thg6xV_Ivedp9Noq8ks08p74rhgxR5BoXaYDPZ3sOnS0GU7i5u4hHB6zpBOjzdWTHVypan2GyQIYEfBDz-Od_wk5AyGaW3MM/s1600/IMG_20160118_185810_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGui0H9W-yMJfFraqnpkhfYx2gJBaT5II3DNAl77ep_s6thg6xV_Ivedp9Noq8ks08p74rhgxR5BoXaYDPZ3sOnS0GU7i5u4hHB6zpBOjzdWTHVypan2GyQIYEfBDz-Od_wk5AyGaW3MM/s320/IMG_20160118_185810_1.jpg" width="240" /></a></div>
<br />Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-9478482178970574762014-10-27T08:22:00.002-07:002014-10-27T08:22:58.174-07:00Green Chile Chicken EnchiladasFor a lover of Green Chile and a denizen of New Mexico for over half my life, I find it strange that it took moving away to become acquainted with making enchiladas with the verdant version of the pepper. Apparently it takes missing it in order to dig deeper into it.<br />
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There are several ways to present these, and I want to talk about a couple of them. Much like my <a href="http://www.ageekinthekitchen.com/2009/11/chile-on-chili-on-enchilada-for-chilly.html">Red Chile Enchiladas</a>, there are tortillas, there is a sauce, and there is cheese. Something that sets the presentation decision is how soon they will be consumed after they are made. If you are going to eat them right away, the flat method (layer on the plate like a lasagna: tortilla, sauce, cheese, tortilla, sauce, cheese) is the easiest and fastest. If, on the other hand, you will be taking it to a potluck or a dinner, another option is to build it in a baking dish (either layered or rolled), and then pop it in the oven before you eat to get the cheese melty. <br />
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However you decide to present them, lets talk about how to get things ready to go. <br />
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Most recipes I've found, including my step-Mother's, use condensed soup as a base for this. There are certainly options and ways to build the sauce on your own, but since the goal for this is quick and easy, I recommend the soups as well as using pre-made corn tortillas.<br />
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Here are the ingredients:<br />
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Half an onion, diced<br />
1/2 pound of chopped medium or hot Hatch green chile (8-10 pods, stemmed, seeded)<br />
a Tablespoon of corn oil or butter<br />
2 cans of Cream of Chicken condensed soup<br />
1 can of Cream of Mushroom condensed soup<br />
1 cup of milk/half-and-half<br />
1-2 cups of water<br />
2 cups sour cream<br />
1 whole roasted chicken, skinned, boned, and cubed (or equivalent cooked, cubed chicken)<br />
corn tortillas<br />
salt, to taste<br />
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Because of the volume of the ingredients, I recommend using either a dutch oven or a similarly large stove-top vessel. <br />
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Using the oil/butter, saute the chile and onion until the onion just starts to soften and become fragrant. To that add the milk and all three cans of soup. Stir thoroughly to mix, and depending on the consistency at this point is where you will add some or all of the water. What we're going for is a thicker stew-like consistency since when we add the sour cream later, the sauce will thin out a fair bit. Now add the chicken and mix well. Lower the heat so that the sauce barely bubbles. This is where we'll keep it for about 20 mins. Stir regularly.<br />
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This is now a good time to make the corn tortillas if you'd like to go that option. If you are going with pre-made, you shouldn't need to worry about pre-heating or frying them.<br />
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After the sauce has simmered some, add in the sour cream and mix well. Then continue to let it heat back up.<br />
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Once it has heated through, it is ready to serve or build for later as you see fit. <br />
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There are a lot of other things that can be added in the cooking process. I've heard of oregano being added. You can certainly also spice it up even further with your fire of choice including using Sandia variety green chile. <br />
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It may not be easy BEING green, but it is fantastic to eat it!<br />
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<br />Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-43310470384827009212014-01-04T13:13:00.001-08:002014-01-04T13:13:58.208-08:00Food Porn - Nooks and crannies<div class="separator" style="clear: both; text-align: center;">
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<br />Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-48415485470044466232013-08-31T16:31:00.002-07:002013-08-31T16:31:37.776-07:00The Popular Culture DinnerOh my. I've been so horribly bad about updating. <br />
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No.. truth be told, I've been horribly bad about actually cooking or baking or doing anything that would be blogworthy here. <br />
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Any news on the culinary side for me? Not a ton. But a few things.<br />
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I've discovered that the Pacific North West, or at least the Seattle area has discovered New Mexico Hatch green chile. Yum. :-) It doesn't tend to run as hot as I can get it back home, but at least I don't need to get it shipped in anymore if I'm just craving the good ol' flavor. :-)<br />
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I found a nice 9-cup KitchenAid food processor on clearance recently, and am happy to finally have a better way to make things like pesto and what not. :-) I've used my little 1-cup chopper to do things in the past, but it's a pain in the butt. This instead is relatively compact and gives me what I need. I recently used it to shred up some zucchini to make some bread, and also sliced other squash and things for dinner. I'm enjoying it a lot and trying to make good use of it.<br />
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Another thing that has finally made it on my radar is the interesting fun of gluten-free cooking and baking. So far, I'm less than impressed on the whole from the foodie perspective, but I do appreciate that it is possible to make reasonably tasting goods without gluten. I've decided that given the variety I've both tried and had, that for one, there is no universal flour mix for everything. Some things definitely work better than others. But I think it will be an interesting challenge to see what does work out, and to maybe design certain combinations for specific things. Not as convenient as a do-it-all mix, but I'm all about taste here, so I think I'll forego the convenience in the name of flavor and texture.<br />
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As to Pop Culture Dinner Hour? I'm a huge movie fan, and it has come up more than once recently that it would be interesting to make various dishes talked about on movies or perhaps certain TV series as well. As such, I've been making a list. <br />
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Dilled Veal Balls with Squash Fritters finished with Tansy cakes with Peppermint Cream. (though tansy being toxic, I'm less inclined to include it in the final recipe.) - A Knights Tale<br />
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Cinnamon Chicken - a la Almanzo Wilder via Little House in the Prarie<br />
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Liver and Fava Beans - chicken, I'm thinking. :-) - The Silence of the Lambs<br />
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There will be lots more. There are lots of interesting options. And from Julie and Julia, just because we're talking about Julia Childs of course, there will be some boeuf bourguignon. :-)<br />
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I'll report back as I go. We'll see what other interesting options I can come up with as well. Should be good fun. :-)Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com4tag:blogger.com,1999:blog-1273473195219727464.post-74022749479179519812013-07-06T11:57:00.000-07:002013-07-06T12:03:42.237-07:00Perhaps I'd call them Eggs Cumberbatch. :-)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKIbftSUGMGAf9_P-NZWmDMtat5Jc92LYlhAkTv-MMn0-ejgajWPeqtPcKBVBKoxpLu7qp3ccGx9wN5epjqSCtivbGLMbqa3Q-tiLG9oiMvqV7B4Z7QNuxy9eAKSo1PjIgrP7oppyMcA/s1600/2013-07-06+10.29.26.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKIbftSUGMGAf9_P-NZWmDMtat5Jc92LYlhAkTv-MMn0-ejgajWPeqtPcKBVBKoxpLu7qp3ccGx9wN5epjqSCtivbGLMbqa3Q-tiLG9oiMvqV7B4Z7QNuxy9eAKSo1PjIgrP7oppyMcA/s320/2013-07-06+10.29.26.jpg" width="320" /></a></div>
In the history of my kitchen learning, it seems the basic sauces have been last to come around. Not for lack of particular interest or fear or anything like that. Mostly that I just haven't come to them yet. <br />
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Recently, I opted to try Hollandaise sauce in response to a fantastic Eggs Benedict I tried at the <a href="http://www.theflatirongrill.com/">Flat Iron Grill</a> here in Issaquah. They make a crab-cake Benedict with an ancho hollandaise sauce, and it was to die for! I decided that I had to have a go at it, and made a worthy replica.<br />
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The basics to a Hollandaise aren't too difficult, though there seems to be a few permutations that vary how the final product will turn out. <br />
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The basic idea is that you're building an emulsion between the egg yolk and the butter, which involves low heat, and a lot of whisking. <br />
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Even the butter is up for debate. Some choosing cubed butter in the hot yolk/water mixture and others prefer either whole melted butter or clarified butter. The melted butter, one way or another seems easiest, and whole versus clarified seemed to produce a richer flavor. <br />
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The big things to keep in mind are that if the eggs overheat, you'll scramble them. And if you don't whisk well, your emulsion will break. Remember to keep whisking through the entire process. It not only keeps the emulsion going, but it adds in air, which makes it light and wonderful.<br />
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I was craving eggs Benedict this morning, and opted to tweak it a little. My love isn't fond of soft eggs, so I opted to fry hers over-hard. I love a good runny yolk, but rather than break out the saucepan to poach mine, I just fried mine over-easy. I suppose I could have just overcooked hers while I poached mine. I may try that next time. <br />
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Ham wasn't really what I had in mind, so I picked up some smoked salmon to lay under my eggs. The saltiness is just what the doctor ordered, and the only thing, in hindsight, I forgot to add was a sprinkle of capers. The beauty of thinking beyond your current dish is that not only can you plan to fix your mistakes, but you can also think of new permutations of flavors and tweaks to the existing flavors. <br />
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With those thoughts in mind, I think I'll call it Eggs Cumberbatch. Much like regular eggs Benedict, but with a little bit more class. :-)<br />
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<br />Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-48937656401867089842012-10-10T23:02:00.002-07:002012-10-10T23:04:34.633-07:00<div class="separator" style="clear: both; text-align: center;">
Some berries and cream!</div>
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<b>Hand-whipped Cream.</b><br />
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1 c heavy cream<br />
2 tblsp sugar<br />
1/4 tsp vanilla<br />
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Pre-chill bowl and whisk in the freezer.<br />
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Beat cream until soft peaks form. Add sugar and vanilla. Continue beating until stiffens. Go slow so as not to make butter. <br />
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Leftovers keep in the fridge for several days (what leftovers??)<br />
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Enjoy!Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-51985765972749196332012-09-01T16:04:00.001-07:002012-09-01T16:06:12.744-07:00Going Green<div class="separator" style="clear: both; text-align: center;">
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So it's been a busy bit of the year. Lots of things going on, and unfortunately, I've spent less time in the kitchen than usual. But it seems to be coming around. <br />
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It is the edge of Fall, and back home in New Mexico, this means it is green chile harvest time. All the stores get piles of green chile, most from the big chile farms in Hatch, NM, and you'll see roasters all over the place. <br />
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Roasters? Well.. yes. You can buy chile by the bushel, and often, they will roast it for you on the spot.<br />
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But why would you roast green chile, you might ask? Unlike many other peppers, the green chile comes with a thick waxy skin that really isn't edible, and at best is very difficult to chew. So by roasting them quickly over high heat, the skin blisters and separates from the flesh of the pod, and you can peel it and then do what you want with it. <br />
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Fortunately for me, New Mexico Hatch green chile has become somewhat of a phenomenon in the United States, and you can find it out and about. Whole Foods here in the Seattle area has begun carrying it fresh, and local artisans have already started taking advantage, including some delicious green chile cheddar cheese I've found. Wonderful stuff.<br />
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So I think my next few entries will focus on this wonderful pepper and its place in my life.<br />
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<br />Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-17353224053313329382012-01-03T00:08:00.000-08:002012-01-03T00:08:26.642-08:00Product Review: Silpat Non-Stick Silicone Baking Liner<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2FO1x7vjf3ViFiGKH5Gx34DT7IXhtzRTJbILMTylaxAMoRPJhLRvsH0ZFG-R6uKDsYEWMdWfvnn5901LG-u-cOV5FVylgXoNKVGqID2nWc3jYO93qtn8jC04jF6br5diU5TQG6TzmqY/s1600/medjellybig.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2FO1x7vjf3ViFiGKH5Gx34DT7IXhtzRTJbILMTylaxAMoRPJhLRvsH0ZFG-R6uKDsYEWMdWfvnn5901LG-u-cOV5FVylgXoNKVGqID2nWc3jYO93qtn8jC04jF6br5diU5TQG6TzmqY/s320/medjellybig.jpg" width="320" /></a></div>Though my holiday baking this year left a little to be desired both in quality and quantity, one of the best parts of it was using my Silpats. I have been drooling over these for years and finally decided they were worth the expense. <br />
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Silpats are silicone covered woven fiberglass fabric that are able to transmit heat, but also create a non-stick surface similar to coated baking parchment paper. Almost nothing sticks, and cleaning them is a breeze.<br />
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One of my failures this year was my Palmiers, which just didn't taste the way I like them. It is something I will continue to work through this year, and see if I can figure out where I went wrong. But baking them presented the same problem it always does. The sugars melt out of the cookies, and caramelize on the pans. Left on unlined pans, it is extremely difficult to remove, and Mom's sheets were always thickly coated as a result, which ultimately destroys the sheet pans. <br />
<br />
I've used parchment paper in the past, and it works well enough, but I really dislike the idea of using disposable things when I can help it. Silpats resolve that problem. They sell different sizes for different pans. And you just lay them in the bottom, and bake as usual. The only caveats for using them is that you can't cut on them or do anything to damage the silicone because it will release the glass fibers into your baked goods. But they rinse off pretty easily, and even the sticky caramel from my Palmiers popped right off. <br />
<br />
I'd highly recommend them and say they are totally worth the investment. They don't seem to affect baking in any way, and I don't feel like I'm having to continually buy products to get the performance I want. If you've been on the fence, go for it. If you don't know about them, hit up your kitchen store and check them out!Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-28387736333611180442012-01-02T12:43:00.000-08:002012-01-02T12:43:52.118-08:00Drunken Fresh Ginger Molasses CookiesWhen your family decides that the favorite Christmas treat you should make is fresh ginger molasses cookies, you keep hunting for better and better cookie recipes. And so it was with me this year.<br />
<br />
I stumbled on this recipe, <a href="http://www.thekitchn.com/thekitchn/recipe/recipe-drunken-molasses-cookies-with-ginger-160363">http://www.thekitchn.com/thekitchn/recipe/recipe-drunken-molasses-cookies-with-ginger-160363</a> which adds a little rum to the usual mix. I made the recipe as listed, and decided that both the dough was too wet, and the cookies just lacked something...<br />
<br />
The cookies can be scooped, but they are gloppy and won't really form balls. I like my dough a little stiffer not just for forming, but because I like to roll them in a little turbinado sugar just for fun. If you aren't rolling them in sugar, you can chill the dough for a while and it will firm up enough to portion.<br />
<br />
Looking at past recipes of other attempts, and just comparing spices and such, I realized I needed to add something, and also, I decided to thicken up the dough a little bit with extra flour. <br />
<br />
I added 3/4 tsp of Cinnamon, which as the only spice addition really improved how the rest of the flavors came together. I also added almost an additional cup of flour. I added it in increments as I stirred, and I would say to do the same until you get the consistency that feels right. <br />
<br />
Once I got the dough where I wanted it, I used a cookie scoop to measure out balls, and rolled them in turbinado before hitting the cookie sheet. <br />
<br />
When they baked, the melted turbinado created this wonderful crisp crust, and the cookie inside was moist and tender. I don't know that the rum added so much, but I used Bicardi Gold. I might try some Captain Morgan's just to see what benefit a spiced rum would give. Overall, I think it was a successful batch, and the family seemed to enjoy them quite a bit. <br />
<br />
I still may play with it a little, but I think I have a good place to start.Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-69803513446508142812011-08-28T09:17:00.000-07:002011-08-29T20:01:02.429-07:00Memories of tortillas and cooking<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYk_1qdvOKsrr6GNoAl1gqhfcAF824mpfGCpUYJfyf04xpDkcFjiAHHoIfobU54eOk9JeGybcQkZcOMMpWHsXVFh-FgsXVNn-y008yU4iixRgeeMCFigo78naSX4sYU8_DGRGTwwCMVXo/s1600/IMG_20110829_194657.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYk_1qdvOKsrr6GNoAl1gqhfcAF824mpfGCpUYJfyf04xpDkcFjiAHHoIfobU54eOk9JeGybcQkZcOMMpWHsXVFh-FgsXVNn-y008yU4iixRgeeMCFigo78naSX4sYU8_DGRGTwwCMVXo/s320/IMG_20110829_194657.jpg" width="320" /></a></div>One of the things I had the fortune of growing up with is fresh flour tortillas. Any time we had a meal where they were needed, Mom would whip up a fresh batch. Occasionally, I'd even get to help out with the cooking of them.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaaOY4rnwkfBY-oV-cb0luD1eWOV1NkMuwjsYjTUoMgj_EtdJXVo5-7BVaRTx2qlGaU7MSWXcWgAcB2uC1bjXndEONlWn9dsKtSEEdrEtap-IHEHCKjWxNi0ASyL4rxvtGEaUzHeHYHE/s1600/stovecover.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaaOY4rnwkfBY-oV-cb0luD1eWOV1NkMuwjsYjTUoMgj_EtdJXVo5-7BVaRTx2qlGaU7MSWXcWgAcB2uC1bjXndEONlWn9dsKtSEEdrEtap-IHEHCKjWxNi0ASyL4rxvtGEaUzHeHYHE/s200/stovecover.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From http://woodstoveparts.com</td></tr>
</tbody></table>Tortillas had an interesting set of traditions in my family on my Mom's side. In Latino families, it isn't unusual for them to be made at home fresh, but sometimes, if you worked in the local tortilla factories as some of my Mom's family did, they'd bring home "fresh from the factory". Another interesting aspect was for how they got cooked at home. The traditional way to make them involves cooking on a round cast-iron griddle called a Comal. Nowadays when you search for "Comal" you end up finding all the typical round griddles that people buy for all sorts of things. Back then, however, with wood stoves not being quite as antique, it wasn't uncommon for the cast-iron stove covers to be repurposed to be used as a comal on a more modern stove. We have one in my family that my Mom still keeps and uses from time to time.<br />
<br />
As with most home-grown recipes, while it is all well and good to attempt to write them down, it is inevitable that there are things that don't get quantified. It is difficult when you've made something your whole life without a recipe to suddenly remember and get it all down accurately so that someone who's never made it before can do it. That was me when trying to reproduce my Mom's tortilla recipe. She had it down for me, but no matter how many times I tried it, the dough never came out quite right. Ultimately I know that there is some little piece of love that I'm missing to make it come together. That or a little extra flour or water or something. ;-)<br />
<br />
Recently, I stumbled on a recipe I really like. While hopping around YouTube, I found a video of a woman that makes them, and she has an instructional video as well. <br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/LEz0puaKNTk?feature=player_embedded' frameborder='0'></iframe></div><br />
The dough is really supple, and as you work it, all the sticky dough from your fingers incorporates in until you're left with a really nice ball. <br />
<br />
The 45 degree rotating method while rolling is a really nice trick to get them round. I always rotated 90 degrees which is a great trick to get them to look weird and lumpy. :-) I also use vegetable oil instead of shortning (I will have to try them sometime with lard just to know how much better they can be), and they still turn out pretty good. <br />
<br />
One last thing I do, out of laziness more than anything else is I just divide my dough by halves to get the count I want. I start with the big ball and divide it in half. Then each half into half.. and onwards until I get what I need. If I want large wrap-style tortillas, I divide it down to eight balls (though on my comal, they roll out almost too big. I'm considering trying to divide the big ball into thirds and then working my way in halves down). If I want more modest rounds, I divide down to 16 balls. <br />
<br />
One of the other things not mentioned in the video, but having manned the comal for many years you learn is that it is a roll and flip sort of thing. You place down your most recent rolled tortilla and then start rolling out the next one. Periodically you move to flip the one on the comal while you finish rolling out the next one. Then as the fresh tortilla is ready to remove from the comal, you are ready to place the next one down. And so on and so on until you're finished. It is good to keep the hot ones wrapped in a cloth on a plate or in your serving basket. Just remember to allow for ventilation wherever you keep them because if you don't allow for the steam to escape, they'll get soggie. <br />
<br />
I'm sure some people think it is easier to hit up the local mega-mart and grab a pack of pre-mades. But as easy and fast as these are to make, and as delicious as they turn out, why would you?Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-14174617252387561542011-07-14T15:44:00.000-07:002011-07-14T15:44:57.777-07:00Product Review: Titan Peeler!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEartqiAfSCpNX0Frq0VlV7bhUhdvKlPTt17bOjkJn6exlo-Vgj-sp3s3_TA_p4pqSvWNTeDT_Bi1PF0OpA1oHG2BLmWla-Ij7wYLcr2OiUi2SP8R44whLlMGod3ln_ZHLolDVctBJ7zw/s1600/peeler.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEartqiAfSCpNX0Frq0VlV7bhUhdvKlPTt17bOjkJn6exlo-Vgj-sp3s3_TA_p4pqSvWNTeDT_Bi1PF0OpA1oHG2BLmWla-Ij7wYLcr2OiUi2SP8R44whLlMGod3ln_ZHLolDVctBJ7zw/s1600/peeler.jpg" /></a></div>I'm always on the lookout for good solid kitchen tools which make my life easier, and perform well. I generally stray from what AB would call uni-taskers when at all possible (I only have so much kitchen storage. Don't have room for fluff), but for those few things where you really do need a dedicated tool, I like finding good products.<div><br />
</div><div>I had seen the hype for the Titan Peeler on TV and in magazines, and I remember thinking it was a really nice tool. Peeling vegetables is one of those things where if you don't have a sharp peeler or you don't really know how to use one, it not only is dangerous, but it really becomes a chore to peel with.</div><div><br />
</div><div>I've always been a fan of a nice sharp pivoting hand held peeler like Mom used. Never had a major problem with them, and they were nice and simple. At least that's what I thought until I picked up my Titan the first time and set to work on some potatoes. </div><div><br />
</div><div>Because of the nature of the design and the way the blade is mounted, you can peel in both directions without shifting your work. It makes peeling extremely fast. The blades are serrated and very sharp, and make light work of a pile of potatoes. </div><div><br />
</div><div>I've peeled apples, carrots, cucumbers, and others. I haven't yet attempted shaved chocolates or cheeses, but the Titan is made to do both, and the hand-feel leads me to believe it would be a snap to do it.</div><div><br />
</div><div>Reading on Amazon, the biggest complaint, humorously enough, is that the blades are TOO sharp. People apparently don't know what to do with a peeler that actually works, and end up slicing themselves up. I can see why this would happen. If you aren't paying attention, you can peel yourself! </div><div><br />
</div><div>The julienne tool is also pretty nice. I don't seem to use it as often, but it has worked fairly well the times I've tried it. It doesn't glide quite as smoothly since in addition to the peeling-like-blade, there are vertical mini blades that divide the peel into nice uniform straws, but it works well.</div><div><br />
</div><div>I haven't put it up to any serious abuses yet. Maybe this fall I'll try and peel an Acorn squash for fun. That would be an interesting test. But abuses aside, I would definitely recommend it to anyone looking for a nice upgrade from the run of the mill peeler. My other previous favorites now sit in the drawer unused, and I'm inclined to think it will stay that way.</div><div><br />
</div>Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-43037901630444371172011-05-27T18:50:00.000-07:002011-05-27T18:50:27.347-07:00An Eggsellent Dinner<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs_2zwdwQcSHFqhrzXvbw6IZEKLtokMCvHTCeX9kBuEJWuIJC3XNy65Fo_15hQiULTB3WMln0KHlZr32Z8tfdatsybyGBjbb1UyBRdDkqYKrCcg2enCa9ndk_E2Cjfm0ms35kM6NrBXE/s1600/eggplant.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs_2zwdwQcSHFqhrzXvbw6IZEKLtokMCvHTCeX9kBuEJWuIJC3XNy65Fo_15hQiULTB3WMln0KHlZr32Z8tfdatsybyGBjbb1UyBRdDkqYKrCcg2enCa9ndk_E2Cjfm0ms35kM6NrBXE/s320/eggplant.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from FreeClipArtPictures.com</td></tr>
</tbody></table>One of the things I enjoy about getting a CSA box is that they often throw in things I wouldn't otherwise think to buy for myself. This week, we got an Eggplant! I can't say I've ever really learned to appreciate eggplant. My mother seemed to enjoy them, but I don't recall her making it very often. I know she had a love of Eggplant Manicotti, and I think she made that once that I recall. I don't remember being all that impressed, but it was a long time ago. I don't recall having tried it on my own since. <br />
<br />
But with a beautifully purple fruit in my possession, I couldn't help but see what I could do. I wasn't really thinking Manicotti, but Eggplant Parmigiana sounded like a good choice. <br />
<br />
I dug through various recipes, and they mostly said the same things. Bread the eggplant, fry it, layer it between homemade tomato sauce, slices of mozzarella, and basil leaves up in 2-3 layers in a baking dish, and bake until it is melty and toasty. <br />
<br />
I started with a 28 oz can of peeled whole tomatoes which I emptied into a sauce pan on medium heat. To that, I added half an onion (cut in half.. so two quarters) left intact, 5 tablespoons of butter, a shake or two of salt, one clove of garlic, minced, and about half a cup of red wine.<br />
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I left that to simmer down, occasionally smashing the tomato pulp against the pan with a spoon.<br />
<br />
I sliced the eggplant into 1/4-1/2 inch slices and dipped them in flour, then egg, then seasoned bread-crumbs. Then in about 1/2 inch of olive oil, I fried them until golden.<br />
<br />
Back to the sauce, once it had cooked down, and the onion was translucent, I removed the onion, and used a potato masher to break down the remaining pulp. I suppose I could have broke out the immersion blender, but I wanted to have it a little chunky. I let it simmer a while longer until it thickened.<br />
<br />
Once the sauce was ready, I broke out the small baking dish (if you use 2-3 eggplants, go for the 13x9 dish), and starting with the sauce, I layered it with the eggplant, slices of mozzarella, fresh basil leaves, and parmigiana reggianno, and managed 3 layers with about 12 slices from the one eggplant. Sauce on top, more parm, and into the oven for about 20-25 minutes at 350 until it starts to brown and is all melty. <br />
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Not only is it vegetarian, but with this preparation, even a meat lover like me won't miss it. I'm going to have to start hunting down my own eggplant now. :-)Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com1tag:blogger.com,1999:blog-1273473195219727464.post-24032149233441805362011-05-26T18:06:00.000-07:002011-05-26T18:06:21.512-07:00An Apple Muffin A Day...<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGySgd4brUy3D4CTNAh6viX0T443D7WiSyLVcIfvQ_4VINMYMOjBIz0vdMVuA-suk0Rl_03T-aFsU0eGWVh5j8m8Jr5hnNYJ2OsSMc8UYL-m4HnE0LyeWN84tDDjLKgioi_Z6MF76P0BU/s1600/IMG_20110526_105831.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGySgd4brUy3D4CTNAh6viX0T443D7WiSyLVcIfvQ_4VINMYMOjBIz0vdMVuA-suk0Rl_03T-aFsU0eGWVh5j8m8Jr5hnNYJ2OsSMc8UYL-m4HnE0LyeWN84tDDjLKgioi_Z6MF76P0BU/s200/IMG_20110526_105831.jpg" width="193" /></a></div>I like to follow several food blogs and one I enjoy is Macheesmo, a cooking blog from a guy by the name of Nick who encourages cooking in instead of eating out, and learning the basics and building on them to build confidence and do interesting and creative things in the kitchen. <br />
<br />
Recently, he posted a recipe for Triple Apple Muffins, and I decided I just couldn't pass them up. You can find it here! - > <a href="http://www.macheesmo.com/2011/05/triple-apple-muffins/">http://www.macheesmo.com/2011/05/triple-apple-muffins/</a><br />
<br />
I knew we had apples coming in the CSA box, so I snagged one for use in the recipe. I think that was the only thing I would change because the Braeburn I used was not the best for baking. They seem better suited for just eating, which is fine for now. Next time I'll come up with something better.<br />
<br />
Nevertheless, I used it anyway, and they still turned out really good. The apple flavor was off the charts, and the apple sauce specifically made the muffins moist and tender. The recipe got great reviews from all those who tested them. :-)<br />
<br />
And the most difficult part? Peeling, coring, and chopping the one apple. The rest was a snap!<br />
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I'd highly recommend them, and I'd also highly recommend Macheesmo!Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-58699699300273033782011-05-13T12:20:00.000-07:002011-05-13T12:20:02.711-07:00I made it myself! How hard could it be?I was sitting at work during a potluck listening to the jabber, and somebody joked that they made their lasagna from scratch. Made the cheese, the pasta, the sauce, etc. It was a joke, and everybody laughed, but I thought to myself... how tough would it be?<br />
<br />
I mean realistically, it certainly would be more effort than assembling one from pre-made ingredients, but it is not as if those ingredients are really that difficult to pull together, particularly if you are already making them in bulk for other things.<br />
<br />
Mozzarella is one of the easiest cheeses to make, and ricotta can be made from the leftover whey from the Mozzarella. The pasta noodles are extremely easy to make, and a good tomato sauce is also relatively a snap. Make a little Italian sausage from some grass-fed meat, and you'd have what would be an amazing meal.<br />
<br />
One of these days, when I get stuff together to make some cheese (had the pleasure of taking an in-home class on some basics but hadn't tried it out myself), I will have to plan ahead to pull the rest together. And if I'm going to do it, I will do it in bulk so that I can freeze it all and have it set to go for dinners during the week.<br />
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Mmm.. Now I'm hungry. :-)Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-62994874420640285822011-05-09T19:55:00.000-07:002011-05-10T11:41:20.565-07:00A Bundt In The Oven<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSn48bXS37_moO6SqkCIL8l2rTwPBzM0C7deaud5DrB7KoZ2_yeN1UImckx0UkTUSlaM1Goh80K9BtTo_aAGDh7L7sRunb1yQVpN4e_Kd82h7rN4D4aaqCxe_vxgHlbB-_Ue5-7v2TjM/s1600/IMG_20110424_125731.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSn48bXS37_moO6SqkCIL8l2rTwPBzM0C7deaud5DrB7KoZ2_yeN1UImckx0UkTUSlaM1Goh80K9BtTo_aAGDh7L7sRunb1yQVpN4e_Kd82h7rN4D4aaqCxe_vxgHlbB-_Ue5-7v2TjM/s320/IMG_20110424_125731.jpg" width="320" /></span></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">A holiday favorite 'round my family when I was growing up was my Mom's Fresh Apple Cake. A very simple bundt cake that was reasonably light, tasty, and well received.<br />
<br />
I've in past generally reserved it for Fall and Winter holidays, but with Easter brunch approaching, I decided I had a craving.</span></span><br />
<br />
While searching for comparable recipes, I noticed that it is a very popular and common dessert and there are lots of permutations (even with different fruit!) that allow for interesting options and flavors.<br />
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This recipe includes a glaze that my Mom didn't often include, but I've found that it adds an extra but subtle sweetness that compliments the otherwise mild flavored cake.<br />
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<u><b>The Cake</b></u><br />
<br />
2 cups of AP flour<br />
1 1/4 cup oil<br />
3 cups apples, thinly sliced (3-5 apples, granny smith, golden delicious, etc)<br />
1 cup pecans<br />
2 cups sugar<br />
3 eggs<br />
1/2 teaspoon salt<br />
1 teaspoon baking soda<br />
1 teaspoon cinnamon<br />
1/4 teaspoon allspice<br />
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Grease/butter the bundt pan thoroughly (use a brush if necessary) and flour. I like to sprinkle in a little bit of extra cinnamon in with the flour to give the cake a nice crust.<br />
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Preheat oven to 325.<br />
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Mix sugar into the oil. Beat the eggs and mix into oil/sugar mixture. In a separate bowl, combine the flour, salt, soda, and spices. Add the dry to the wet. Fold in the pecans. Fold in the apples. Pour into pan and level it out. Bake for 70 minutes (give or take. Test with a toothpick at 70 minutes)<br />
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Allow to completely cool before trying to release from the pan.<br />
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<u><b>The Glaze</b></u><br />
<br />
1/4 cup butter<br />
1/2 cup cream<br />
1/2 cup packed brown sugar<br />
1 tablespoon of flour<br />
1 teaspoon vanilla extract<br />
<br />
Heat in a double boiler (or an equivalent) until thick.<br />
<br />
Drizzle over the top of a cool cake. <br />
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Enjoy.Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-7464699005518690752011-04-20T10:26:00.000-07:002011-04-25T10:10:08.789-07:00Food Porn: Falafel Mise En Place<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfya1njGZQdf69sKr6IBsIkUEWAThadwEVHrMg79uTe4Rf2m54-7hm7-uECksnLnCn79zuf41nYMr_Bjx48N1PqtQtyfeKRRfOmOGe0vxUtwrxJjnyts2NbkL_pHy0zAHaR-NgoJfdNMc/s1600/IMG_20110419_181630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfya1njGZQdf69sKr6IBsIkUEWAThadwEVHrMg79uTe4Rf2m54-7hm7-uECksnLnCn79zuf41nYMr_Bjx48N1PqtQtyfeKRRfOmOGe0vxUtwrxJjnyts2NbkL_pHy0zAHaR-NgoJfdNMc/s400/IMG_20110419_181630.jpg" width="400" /></a></div>Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-24312493256792687402011-04-19T12:45:00.000-07:002011-04-19T12:45:42.736-07:00Sustainability and 100-Mile eatingBoy, I've really been slacking on keeping up in here. :-) Part of the issue is that I just haven't done anything particularly new and interesting in the kitchen lately, and unfortunately, I haven't thought to take time to put to proverbial paper some of my other thoughts on food and eating. So perhaps I'll start with that for the moment while I work towards more delectable inspirations.<br />
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Having a bit of a survivalist mindset and a macabre love of post-apocalyptic fiction, one of the things that always rolls around upstairs with the marbles is how to manage food and cooking if supplies of things are cut off. <br />
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The recent tragedy in Japan is just another example of things that happen that are really in the more likely scope of problems that occur as opposed to more interesting doom-filled scenarios. Changes in environment that can include natural disasters, but even just changes precipitated by the global political climate such as rising oil prices affecting the economy and food transportation.<br />
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While I am not the staunchest practitioner of sustainable eating, I will say that it definitely has come to mind both from a health perspective and from a preparedness standpoint.<br />
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For example, as I munch on my organic orange that came in my CSA box or drink my morning coffee, I realize that both of these products come from places that are not local to Washington State. Coffee, in fact, is not local to any part of the United States. Many fruits aren't local. Chocolate? Various food products aren't local. Cooking oils including olive oil? How much do we consume that is imported or otherwise not locally produced in the state? How much do we pay not just in cash but in environmental cost for these things? <br />
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I find myself thankful we are coastal though. We have various seafood options that are relatively local. We also have a mixed climate state that provides for things like wheat, potatoes, grains, hops, grapes, and other various vegetables. <br />
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One-hundred mile eating, or as the book I found calls it, the 100 Mile Diet, refers to committing change to your diet for even as little as one meal a week to keep to only locally grown and raised food. The idea is not only to take advantage of local food, but to also become aware of where your diet originates and to do the research to know where things you eat come from. Not only is the diet better for the environment from a fossil fuel perspective, but to my way of thinking, it is better from a preparedness perspective in terms of knowing what your options are should lines of transportation become cut off or too expensive. <br />
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Another piece of that plays into my latest desire to get into a house includes a home garden, and the various things I'd like to grow, eat, and preserve. At that point I'll get to decide on the various things I'd really like to grow and keep and even the idea that I'll have fresh herbs available makes me excited.<br />
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So how do you justify your diet? What considerations do you have for what is and isn't local?Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-15240819691256030042010-12-30T08:42:00.000-08:002010-12-30T08:42:54.632-08:00On Holidays, Treats, and Beyond!Life has been busy taking over again, and I have not made time lately to sit down and write. But I suspect that may change to some degree in the near future.<br />
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Santa was very generous this year, and graced me with many cool kitchen gadgets and tools. You'd think people know I like to cook. ;-)<br />
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I've also been struggling with a cold, so the inclination to spend time in the kitchen outside of heating up some soup has been lacking. <br />
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I made a fair stack of treats this year, however, and I'll post recipes and pictures soon. These included a traditional Mexican cookie called a Biscochito, a French pastry cookie called a Palmito, two types of fudge (as mentioned in my previous post), A pecan coconut chocolate dipped candy called a Martha Washington, and fresh ginger molasses cookies. <br />
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So lots of future cooking and baking on the agenda after the holidays. I'll be back with more. :-)<br />
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May you and yours have a safe and happy new year!Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-8071064862259969122010-12-06T09:00:00.000-08:002010-12-06T09:00:58.102-08:00On following directions - Times when creativity or lack of patience will not serve your cookingA lot of the best cooking in the world comes about when you combine some established ideas of dishes with a creative flair. An experimentation of ingredients or preparation that opens up a whole new world of flavors and textures.<br />
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Occasionally, however, there are cooking processes that you need to stick to if you want some of the basic expected results to occur. Maintaining the proper ratio of leavening ingredients in order to get an expected rise. Accounting for wet and dry ingredients (and ingredients that affect "wetness") in order to achieve the correct mix and texture. Not following these, while may produce something new, may also not produce what you expect.<br />
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I was reminded of this lesson while making candy this weekend. One of the things I realized somewhat recently was the fact that when cooking the sugar/butter/milk fudge base, if you don't bring it up to the soft ball stage, your fudge will be grainy and crumble. Many recipes just account for a heat setting and a time to cook it from the boil point, but for each stove and heat setting, it is a little different. If you want consistent results, you really need to break out the candy thermometer. <br />
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Doing that the first batch, I got the mixture up to temp, and then completed the fudge mix (including marshmallow creme!) and got a nice solid, but creamy fudge. The second batch, I got impatient waiting for it to rise to temperature, and coupled with the fact that I probably didn't set the temp high enough for it to properly bring it up to soft ball stage in an appropriate amount of time, I ended up with fudge that was not only not the right texture, but it was so brittle that it would shatter when I cut it. It tastes wonderful, but only if you don't look at it. :-)<br />
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Ah well. Better patience next time. Luck isn't a factor if you follow the directions. :-DMarcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-35017168956869617242010-11-02T08:19:00.000-07:002010-11-02T09:34:39.184-07:00It's Not Easy Eating GreensHaving grown up by and large on canned vegetables, greens of any kind were not something I learned to appreciate. My mom seemed to have a love of canned spinach, but I just couldn't develop an appreciation for something that was limp, olive green, and salty.<br />
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Somewhere along the line, and I don't recall when, I got reintroduced to proper greens. Then again, now that I think about it, it might have even started as spinach in a focaccia panino sandwich. I remember being really shocked at the difference and impressed at the flavor and texture difference. I've been a big fan of fresh spinach ever since. Aside from steaming it, I often enjoy it raw in salads or sandwiches, and will often use it in place of where I would otherwise use lettuce. <br />
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Another recent addition was a green that gets proverbially tossed around a lot with its association to Southern Cooking or soul food. That of course would be Collard Greens. These large flat slightly bitter leaves cook up nicely in a variety of ways. My favorite thus far is to strip the leaf from its stalk and center vein, and then roll up the strips and slice them into thin strips. I then toss a minced clove or two of garlic into a hot pan with about a tablespoon or so of olive oil and let it sizzle for a few moments. Then I toss in the big pile of greens and stir and toss regularly until the strips turn a bright green and just begin to wilt. I season with a little salt and pepper, and it is also very common to add a dash of your favorite hot sauce. I often use collard greens to otherwise dress up a dinner of boxed beans and rice or jambalaya. In addition to tasting good, they are high in Vitamin C, folate, and soluble fiber. Good stuffs!<br />
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I'm still learning to appreciate others. Kale and I still haven't come to any agreements, but I truly think it comes down to texture. These firm and tart leaves have a lot of cooking possibilities, but I haven't yet found an appreciation. I hear really good things about mustard greens and even greens from things like radishes and other root vegetables. I'll be investigating others over time.<br />
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Regardless, I've come a long way from canned, and I really enjoy the opportunities to rediscover fresh versions of things I only experienced preserved in such a way that it would feed the roaches at the end of the world. :-PMarcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-78764671189973678422010-11-01T21:06:00.000-07:002010-11-02T07:56:51.650-07:00Beef StroganoffI had the pleasure of sharing a favorite dinner recipe with my sweeties this weekend. I learned to make a version of Beef Stroganoff over 10 years ago. It is generally a very simple and comforting dish, and since I cheat a little, it's that much easier.<br />
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The recipe has evolved a little bit since I've learned to make it. Traditionally in the UK and American incarnation, it is basically beef, wine, onions, mushrooms, made into a gravy mixed with sour cream, and served over rice or noodles. My cheat is that instead of making the roux and gravy, I use Cream of Mushroom soup. When I was seeing someone who was allergic to mushrooms, I traded it for Cream of Potato soup, and it turned out just as good. After realizing I really enjoyed the potato in with it, I decided later to use both soups.<br />
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I start by slicing up Top Round, or Bottom Round, or another similar cut of meat into bite-sized pieces. I then dice up a medium onion. With about 2 tablespoons of butter heating up in the bottom of a dutch oven, I begin browning the meat. As it begins to release its juices and brown, I toss in the onion and chopped mushrooms and stir regularly until the onion is translucent. Then I deglaze with about a cup of white wine (you can use red if you prefer, but it will turn the final sauce pink!). Then I pour in a can of condensed Cream of Mushroom soup, and a can of condensed Cream of Potato soup and whisk it together and lower the heat to a simmer. <br />
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While it's simmering, I get the egg noodles boiling and then drained. <br />
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Once the sauce is heated through and thickened up, I take it off the heat and whisk in a pint of sour cream, then season to taste with salt and pepper. <br />
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Then I plate up some noodles, and pour a ladle or two of sauce over the noodles, and that's it!<br />
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I have also been known to make it with plain white rice, and I imagine it would be good with brown rice as well.<br />
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Simple ingredients, but really good food.<br />
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If you want to make it more authentic, instead of using the condensed soups, take out the meat after it browns, make a flour roux with the fat and juices from the meat, let it toast up a little bit, and then add the wine. Then add milk to round out the gravy and season with salt and pepper.Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com0tag:blogger.com,1999:blog-1273473195219727464.post-72545403168680804802010-10-12T22:11:00.000-07:002010-10-12T22:11:32.422-07:00Avgolemono and TzatzikiMy apologies for any of you that follow regularly. I've been up to my armpits helping put on a rock musical with dear friends, and not spending a lot of time in the kitchen. But now that the majority of the show is behind me, and being deep in Fall and Winter looming, the kitchen is calling again.<br />
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A semi-regular tradition for me over the last several years for my birthday is to enjoy dinner at a really wonderful little Greek restaurant close to home called Tantalus. Love pretty much everything I've tried, and I've never regretted a meal there.<br />
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One of the things we always seem to have as an appetizer with our dinners is Avgolemono. Translated as "egg-lemon", it is a lemon rice soup. It is thick, tart, and delicious. And from the moment I had it, I always wanted to try my hand at it if just to see how difficult it was.<br />
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Turns out, in general, this is a pretty easy soup to make.<br />
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Start with 8 cups of chicken stock put on the stove to boil with a cup of regular long grain rice (not the instant stuff). When it comes to a boil, turn down to simmer.<br />
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Just as the rice starts to soften, but before it is ready, separate 4 eggs, and beat the whites until you get soft peaks. Beat in the yolks and the juice from 3 lemons. Pull out about 2 cups of broth from the pot and sit in a bowl and let it cool a little. Then while beating the egg mixture vigorously, pour the separated broth little at a time until it incorporates without cooking the egg.<br />
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Take the rest of the soup off the heat when the rice is ready. Season as you like with salt and pepper. Then pour the egg mixture into the rest of the soup while whisking briskly. If it tempered correctly, it should mix without curdling. <br />
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Serve immediately with fresh ground pepper.<br />
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Really a snap.<br />
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Something else I decided to learn to make which goes along with the Greek theme is fresh Tzatziki sauce.<br />
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There is a pizza place in Issaquah called Amante's, and they offer a pizza called Sparticus which is basically gyro meat, red onion, feta, mozzarella cheese, and a pesto sauce. They serve it with a small container of tzatziki. But it is never enough. I even ask for extras, but it's like pulling teeth. So one night, I opted to learn to make my own!<br />
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One cup of Greek yogurt (or regular yogurt suspended over a bowl in cheesecloth or a strainer in the fridge to drain some of the whey and thicken it up), one cup of sour cream, whisked together. Two cloves of garlic, minced. Half a tsp of salt. A good several turns of fresh black pepper (or white pepper if you have it). One cucumber, peeled, halved, seeded, and then shredded or finely diced (it is recommended in the recipe I have that you can sit this, too, in the fridge for a couple hours in a strainer or cheesecloth over a bowl to drain off the extra liquid once its shredded). Three tablespoons of olive oil. One tablespoon of vinegar (I like using lemon juice instead). And about a quarter/half teaspoon of fresh chopped dill (dry works, but you may have to use more).<br />
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In a small bowl, mix the oil, salt, garlic, pepper and lemon juice. Mix well. In a larger bowl, whisk together the yogurt and the sour cream. Then add the oil mixture to the yogurt mixture and whisk together. Add in the cucumber and the dill. Mix well. And thats it!<br />
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Tzatziki tends to improve with time in the fridge, so if you can make it ahead, or put off eating it for at least 24 hours, you will be rewarded.<br />
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I hope you enjoy these as much as I do!Marcos Duranhttp://www.blogger.com/profile/16323693360018077231noreply@blogger.com2