It's Officially Autumn: Time to Make Some Crock Pot Chili!

I had something going on four of five nights last week, and my poor roommate did all the menu planning, shopping, and cooking. I vowed to shoulder more of the burden this week, so when I got home from choir practice last night at about 9pm, I forced myself to get something started in the crock pot for dinner the next day. We just had chili at the birthday party we attended on Saturday night, but I wanted more! So I rummaged around in the pantry, found my latest shipment of the beloved Rancho Gordo beans, chose the dark red heirloom pintos, Rio Zape, and got to work.

I rinsed the beans and added them to the crock pot, covered with a few inches of water, and cooked them on low overnight to give the dry beans a head start. I also browned the ground beef and the vegetables, and combined this with the tomato products and seasonings, and refrigerated this mixture overnight so that I could just dump it in the crock pot and run off to work the next day. Served with some shredded jack cheese and a dollop of sour cream and/or some corn salsa, and a toasty, spicy, autumnal weeknight dinner is done!

Crock Pot Rio Zape Chili

1 lb. Rancho Gordo Rio Zape beans (or dried pintos)
1 lb. ground beef
1 large onion, chopped
1 tablespoon roasted hot peppers, chopped (or use one can mild green chiles plus hot sauce to taste)
6 cloves garlic, peeled and finely chopped
2 tablespoons dark chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon ground celery
1/2 teaspoon salt
1/2 teaspoon pepper
1 28 oz.can crushed tomatoes
16 oz. chili sauce

Rinse dry beans thoroughly, add to the crock pot, cover with three inches of water, and cook on low overnight. The next morning, drain the beans, but reserve the liquor. Brown the ground beef with the onion, hot peppers, and garlic. When the meat no longer has any pink, stir in all of the seasonings, then add this mixture to the beans in the crock pot*. Pour in the tomatoes and chili sauce and mix everything together. (You may wish to add up to two cups of the reserved bean liquor to thin the chili to a desired consistency.) Cook on low for another 6-8 hours. Serve with your favorite chili toppings, such as grated cheese, sour cream, sliced green onions, and/or corn chips.

*If the beans are already tender enough by morning, then drain, reserve the liquor, and stash the beans in the fridge. Then cook the meat and tomato mixture by itself (thinned with some liquor) for 6-8 hours on low and add the beans back to the crock pot about 15 minutes to a half hour before serving, just to bring them back to temperature.

Lazy Sunday Cookin': Use Those Leftovers!

I declare today "Use Up Your Leftovers Day!" For lunch, I transformed leftover grilled chicken into a pretty kickin' curried chicken salad, if I do say myself. It was inspired by one that we had last weekend at the Black Cat Cafe in Sharon Springs, NY when we attended their annual Harvest Festival.

Curried Chicken Salad with Pistachios and Dried Cranberries

leftover cold grilled chicken, skin removed (four thighs or two breasts--or a combo)
1/2 medium red onion, finely diced
1/4 cup craisins
1/4 cup pistachios, roughly chopped
1 tablespoon mango chutney
2 teaspoons curry powder (up to one tablespoon)
1/4 teaspoon black pepper
1/4 teaspoon granulated garlic (or a clove of freshly minced)
1/4 cup poppyseed dressing (or mayo)

*Most people would want to add some celery to this, but I don't prefer it myself, so I added maybe 1/4 teaspoon of ground celery to the mix.

After having the awesome chicken salad for lunch, I put together a roasted acorn squash soup in the crock pot. I started by cutting two acorn squashes in half, scraping out the seeds, drizzling them with olive oil, and seasoning liberally with salt and pepper. I roasted the squashes at 400 degrees for about an hour and fifteen minutes until easily pierced with a fork. Then I scooped out the flesh and added it to the crock pot along with about two cups of some leftover vegetables from a pot roast the other night (carrots, potatoes, parsnips, and a little bit of tomato). I poured in perhaps three quarts of leftover chicken stock that I had stewed some green beans in and saved. I also sauteed two small onions, two stalks of celery, a few cloves of garlic, and two jalapenos from my garden with six pieces pieces of pork belly that I unearthed in the freezer. Once the pork belly was browned and the veggies were tender, I removed the pieces of pork, and then added the sauteed veggies to the crock pot. I threw in a big bundle of fresh thyme tied with some kitchen twine and about two tablespoons of chicken soup base. I turned the crock pot on high for two hours, then I fished out the thyme bundle and used my stick blender to puree the soup. Lastly, I stirred in about a cup of cream from my weekly raw milk share. So tasty...and it'll be even better tomorrow!

My last lazy Sunday cookin' project didn't involve leftovers, but like the squash soup, it signals the official start of fall. My roommate has already started bugging me to make her a pumpkin pie, but I think it's WAY too early for that! But someone on a foodie group that I belong to on Facebook posted a recipe for a spiced pumpkin bread, so I thought that might appease her. The loaves turned out very well, flavorful with the perfect texture--light and moist, not heavy or greasy. And like the soup, the bread will taste even better tomorrow. This may be my new boilerplate recipe for pumpkin nut loaves!

Spiced Pumpkin Bread
(Source: adapted from Sherry Rosen, Foodies! Group--Facebook)

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-oz can solid pack pumpkin
3 cups all-purpose flour
1 teaspoon ground cloves (I only used 1/4 teaspoon)
1 teaspoon ground cinnamon (I upped this to 2 teaspoons)
1 teaspoon ground nutmeg (I only used 1/2 teaspoon, freshly grated)
*I also added 1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts, optional

Preheat oven to 350 degrees. Butter and flour two 9”x5”x3” loaf pans. (I used flour-added baking spray.)  Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into a separate large bowl. Stir into pumpkin mixture in two additions. Mix in walnuts if desired. Divide batter equally between prepared pans. Bake until toothpick comes out clean, approximately 1 hour and 15 minutes. Transfer to racks and cool ten minutes. Using a sharp knife, cut around edge of loaves to loosen. Turn onto racks and cool completely. Makes two loaves.

Corny party food!

I am on the board of the community choir that I sing in, and we had a gathering on Thursday evening at another board member's house to stuff envelopes for program advertising. Ho hum. But the four of us ladies had a nice time chatting, and the wine flowed freely, and the hostess served us this incredible corn salsa that I had to beg the recipe for, naturally.

Since I had a potluck birthday party to attend tonight, I decided to whip up a batch of the corn salsa to take along. I made a couple of changes, as is my way. Mainly, I swapped out fresh corn for frozen because....DUH...corn is still in season. Also, I added a lovely heirloom tomato because I had it knocking about on the counter, plus an avocado because I love them and want them in practically everything. This is addicting stuff!

Corn Salsa

1 can (15 ounces) black beans, rinsed and drained (chili beans are good, too)
1-1/2 cups frozen corn, thawed (I used three fresh ears of corn, steamed, shucked, and cut from the cob)
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper (I used Anaheim peppers)
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 medium garden tomato, seeds and gel removed, diced, optional
1 ripe Haas avocado, diced, optional
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder (better yet, use a couple of cloves of minced fresh garlic!)
1/8 teaspoon pepper

In a large bowl, combine the beans, corn, peppers, onion, parsley, and tomato and avocado (if using). Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.

As one of the party guests was bringing chili for our entree (using tomatoes and peppers that she grew herself!), I decided to continue my corn theme and bring along some cornbread as well. However, I realized too late that I was out of cornmeal, so I ended up using a couple of boxes of Jiffy corn muffin mix and "zhoozhing" it up with an extra egg, some buttermilk, a can of creamed corn, a dash of honey, and some roasted hot peppers. Turned out delicious!

Sweet and Spicy Cornbread

2 tablespoons butter
2 boxes Jiffy corn muffin mix
3/4 cup buttermilk
3 eggs
1 tablespoon honey
1 can creamed corn
1/4 cup roasted Anaheim chiles, finely chopped
pinch of salt
1/4 teaspoon black pepper

Place a 9 x 13 baking dish in cold oven with the two tablespoons of butter in it. Preheat the oven to 400 degrees. Mix the rest of the ingredients together. Don't overstir--it's okay if there are a few lumps. Remove the hot pan from the oven, swirl the melted butter around, pour in the batter, and return to the oven. Bake for about 20 minutes until golden brown and a tester pulls out with just moist crumbs sticking to it.

Last but not least, I would be remiss if I did not mention the life of the party, my new (to me) margarita machine! I bought it half price from a nice lady on eBay, and it's easy and lots of fun to use. And I think I have perfected my basic recipe:

Classic Margarita (Margaritaville Frozen Concoction Maker)
Yield: one pitcher

1 cup Jose Cuervo light classic lime margarita mix
2 tablespoons orange juice concentrate
1/2 cup tequila
2 tablespoons triple sec
juice of 1 1/2 limes

ice--filled less than halfway (ignore the fill line!)

Blend, rim a glass with salt, pour, and let the party begin!

Tomato Time!

Ah, harvest time and its embarrassment of riches! My department chair at school has been bringing in full shopping bags of organic, heirloom tomatoes for the past couple of weeks, and I always claim what's left over at the end of the day. Consequently, they have been piling up at home, waiting to be transformed into sauce or something. However, we were away for the weekend to attend the charming Harvest Festival in Sharon Springs (see pic below of me getting to meet Josh and Brent, the Fabulous Beekman Boys--LOVE them!), so I didn't have a chance to get my canning on.

 

Still, we made it back at a fairly reasonable hour last night, so I did have time to throw together a crock pot of the most amazing tomato soup using all the fresh garden tomatoes. I also just began a sort of organic milk CSA program with a local dairy (from another colleague at work in the English Department), so I was able to skim the gorgeous cream off of my weekly gallon of milk and stir it into the soup after it was done cooking to make a delicious cream of tomato soup, finished with lots of fresh herbs from my own little garden. My roomie cooked up some tortellini when she got home to make the meal a little heartier, and we also had garlic bread on the side. So yummy and so comforting now that fall is truly here and the weather has turned cooler. I really recommend making this soup overnight, then stashing it the fridge during the day--allowing the flavors to develop--then reheating when you get home from work.

Crock Pot Cream of Garden Tomato Soup

1/2 stick (4T) butter

2 medium onions, large dice
2 large stalks celery, large dice
1 sweet red pepper, ribs and seeds removed, large dice
4 large cloves garlic, peeled and chopped
about 4 lbs. fresh tomatoes, squeezed of gel and seeds, roughly chopped (I had about 16 smaller tomatoes plus a handful of cherries)
2 tablespoons tomato paste
2 cans spicy V-8
3 tablespoons sugar
2 tablespoons chicken soup base
2 tablespoons sherry vinegar
1 teaspoon black pepper
bunch of fresh thyme and/or a bunch of fresh oregano, tied in a bundle
2 cups half and half
1/4 cup each fresh parsley and fresh basil, roughly chopped
salt, to taste (start with a teaspoon and go from there--AFTER you've added the soup base!)

In a large skillet, melt the butter, then add the onions, celery and red pepper. Saute about ten minutes until the vegetables are softened, then add the minced garlic and cook for another minute. Add all of the sauteed vegetables into the crock pot. Add the chopped tomatoes, tomatoes, V-8, sugar, chicken soup base, sherry vinegar, black pepper, and the thyme/oregano bundle. Cook for about eight hours on low (I let mine go overnight).

Fish out the herb bundle, then use a stick blender to puree the soup. Add the half-and-half and the fresh parsley and basil and blend again. Add salt to taste. Serve with grilled cheese sandwiches or cheesy garlic bread, or add some cooked tortellini to make the soup a heartier meal.

Pinterest win, Pinterest fail

You gotta believe that I am all about a good tip or shortcut on Pinterest, especially anything involving an avocado! A couple of months ago, I took a pinner's advice and added a ripe avocado to chicken salad (using less mayo, plus I added a squeeze of fresh lime and some cilantro leaves). SCORE! Great twist on boring old chicken salad. Moreover, when I posted about it on Facebook, my friend Jay reported that he tried the same idea with tuna salad and said it was delicious as well. I haven't tried that yet, but as my favorite sandwich in the world is krab salad on top of an avocado layer, I can't see why that wouldn't be yummy.

The most recent "add-an-avocado" tip I gleaned from Pinterest was to mix Boursin cheese with avocado to make a delicious spread for an sandwich. The store I stopped at last night didn't carry Boursin, so I bought Garlic and Herb Alouette instead and mixed half a container with one large avocado plus a squeeze of lemon juice, and then I proceeded to make an awesome Sunday brunch...as is my way.

I bought a thick-sliced three-seed baguette from Panera, then brushed the slices with pepper-infused oil and broiled them until crisp, topped them with the Alouette-avocado spread, a slice of very ripe black tomato, and then caramelized red onions and local and organic yellow and red sweet peppers. I served this with over-easy eggs on the side, plus a Bloody Mary made from spicy tomato juice purchased at the farm stand down the road and garnished with my homemade dilly beans. YUM and YUM, I say!

Then for dinner last night, I tried another shortcut dessert that I read about on Pinterest--a lowfat creamsicle cake. It's super-simple: Blend a white cake mix (I used French vanilla), with one cup of orange juice (and zest, if you have it), and one cup of Greek yogurt (I used Oikos plain). That's it. Mix it up, bake 30-33 minutes, cool, and you can add an icing or just a dusting of powdered sugar, if you like.

I baked my cake in a bundt pan, then glazed it with 1 1/4 cups powdered sugar whisked with two tablespoons orange juice, a tablespoon of melted butter, and a splash of vanilla. It looked pretty, smelled great, tasted okay (it's sometimes hard for me to get past the artificial, chemical taste of cake mix), but there was something amok with the texture. It was kind of...I don't know...chalky? In the immortal words of Hugh Grant in one of my favorite movies, "Two Weeks' Notice," the cake was good--it "just needed more fat."  If you're desperate for cake and you're watching your fat grams, maybe this would satisfy you. But I don't need cake that often anyway, so I'd rather wait and have the real, full-fat deal! Tee hee.

Cougar Couscous

Yesterday was our annual Fall Carnival at school. Sadly, it had to be held indoors due to inclement weather, but a fun time was still had by all. I particularly appreciated the lunch that was provided by the kitchen staff, especially the simple couscous salad that they served. Here's my recreation of it which we are having for dinner tonight. The only differences were that I used Israeli (pearl) couscous because I had it on hand and added some fresh chopped parsley. GOOD STUFF!

Cougar Couscous Salad
(Note: Clinton Community College's mascot is the cougar. I do not lure young men into middle-aged lair with this dish...though it might work! Tee hee.)

2 1/2 cups water

2 cups Israeli (pearl) couscous*
1/2 large red onion, thinly sliced
1 sweet red pepper, seeded and chopped
1/2 large cucumber, seeded and diced
4 small (or 2 medium) tomatoes, seeded and diced
2 cloves garlic, peeled and minced
6 oz. jar sliced green salad olives (with pimento), drained
1/2 cup bottled vinaigrette (or 1/4 cup red vinegar and 1/4 cup olive oil)
salt and pepper, to taste
1/4 cup fresh parsley, chopped

Bring water to a boil in a medium sauce pan. Add the dry couscous and big pinch of salt. Return to a boil, then reduce heat. Cover and simmer for about ten minutes until all the water is absorbed. Remove from heat and add to a large bowl with the onion, red pepper, cucumber, tomatoes, minced garlic, and olives. Toss everything together with the vinaigrette, season to taste, and add the fresh parsley. Chill for several hours or overnight.

*Of course, you can substitute regular couscous--prepared according to its package instructions.

More pickles and another cherry condiment...

It was such a glorious autumnal day on Saturday, that Cyd and I spent the afternoon hitting the farmer's market downtown and all of our favorite farm stands. And when I stopped at LaMoy's on 22B, I was seduced once again by a half peck of small pickling cukes. So with Cyd's help packing jars, I spent yesterday afternoon today making a second round of the beloved cornichon-style pickles. 

And since I had about a quart of Bing cherries left over after I made that cherry chipotle balsamic jam recently, and while the canner was still piping hot, I decided to whip up a small batch of Bing cherry salsa. It turned out pretty well, if I do say so myself! I can't wait to try it on some beef fajitas or a pork tenderloin.

Bing Cherry Salsa
(Source: adapted from a Bernadin recipe)
Yield: about 9 or 10 half-pints

6 cups fresh Bing cherries, pitted and roughly chopped
1 1/4 cups red onion, chopped
4 jalapeño peppers, seeded and finely chopped
1 large sweet red pepper, seeded and chopped
juice and grated zest of 2 limes
1/2 cup white vinegar
6 tablespoons balsamic vinegar
4 tablespoons honey
6 cloves garlic, peeled and finely minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground celery
1/2 teaspoon kosher or canning salt (or to taste)
1/2 teaspoon black pepper
1/2 cup cilantro leaves, loosely packed and finely chopped

Combine all of the ingredients except the cilantro in a large, heavy-bottomed stock pot. Bring to a boil, stirring constantly to prevent scorching. Boil gently for about ten minutes until liquid has reduced. Remove from heat and stir in the cilantro. Ladle into hot jars, leaving 1/4" head space. Wipe rims. Cap and seal. Process in water-bath canner for 15 minutes.

Follow-Up (9/9/12): I made a garlic and herb pork loin roast for dinner and topped it with the cherry salsa and a cornbread stuffing on that side that I zhooshed up with some roasted peppers mixed in. DELISH!

POLENTA MADNESS!

I have a friend from college that I recently reconnected with on Facebook whom I lovingly call Dr. Bob.  He's not actually a Ph.D., but he had a professorial manner and wardrobe even when I met him in his late teens. Tee hee. Anyway....Bob mentioned a fabulous restaurant meal that he had consisting of polenta, andouille sausage, onions and peppers, with a fried egg on top. Inspired by his description, I whipped a fascimile up for our din-din the other night. Very yummy!

There's not much of a "recipe" per se, but I prepared a cup of polenta in two cups whole milk, two cups of buttermilk, a cup of water, and a big pinch of salt, all of which had been brought to a boil. After gradually adding the polenta, I brought it back to a boil, then simmered it for 20-25 minutes, whisking frequently, until completely tender. Then I took it off the heat and added about a cup of freshly-grated romano cheese.

While the polenta was cooking, I also caramelized a couple of large Anaheim peppers (seeded and sliced), one medium red sweet pepper (seeded and sliced), and a medium red onion (peeled and sliced) in a large skillet with two tablespoons each of butter and olive oil. When the peppers and onions were almost tender enough to suit me and had taken on some color, I threw in a couple of tablespoons of minced garlic, and four large links of andouille (sliced) and continued cooking until the sausage was browned. Lastly, I fried some sunny-side up eggs to top things off. Had I been thinking about it, I should have garnished the whole affair with some chopped fresh parsley. Oh well...next time. Still, it was a fairly simple, very tasty supper!

Then for brunch yesterday, I fried the leftover polenta in butter and topped each portion with homemade corn relish, more fried eggs, and bruschetta (my roomie had hers with a giant slice of heirloom tomato instead of the bruschetta). On the side was something I picked up at the farmer's market called shoulder bacon, which may be my new favorite thing, thanks to local producer, Caton Acre Farms. SCRUMPTIOUS!

Thai-ing one on...

One of my favorite things to order at our local Thai restaurant (shout-out to Sawatdee!) is the Laap Gai salad that's made of minced chicken along with red onion, scallion, cilantro, mint, carrot, and a chili-lime dressing. So tasty! Using that as my inspiration, I tried to mimic the flavors in a noodle salad that I think turned out pretty well. I really liked the taste, however, I might not use rice noodles next time, because after a day in the refrigerator, they started to break down and get too soft and mushy. But if you make it and eat it immediately (hot or room temperature), it's great. If you want it as a cold salad as I did, then maybe use spaghetti or fettucine or some wheat-based pasta instead. But this flavor combination rocks if you love the Thai food!

Laap Gai-Style Thai Noodle Salad

1 package wide rice noodles, cooked acc. to directions, drained and cooled (or another pasta of your choosing)
1/2 red onion, slivered (or use a couple of shallots)
2 small carrots, grated
1 sweet pepper, seeded and chopped
2 cloves garlic, peeled and minced
1/4 cup vegetable oil
1 tablespoon sesame oil
juice of two limes
1 tablespoon fish sauce
1 tablespoon miso
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon sriracha
1/4 teaspoon black pepper
1/4 cup cilantro leaves, roughly chopped
2 tablespoons basil, finely chopped
1 tablespoon mint, finely chopped
4 green onions, thinly sliced
2 large curried chicken breasts, grilled, chilled and thinly sliced
1/2 cup honey roasted peanuts, chopped

Prepare the pasta then drain and cool. Mix the noodles with the veggies (onion or shallots, carrots, sweet red pepper, and garlic.) Whisk together oils, lime juice, fish sauce, miso, soy sauce, honey, ginger, sriracha, and pepper. Pour over the noodles and veggies and toss everything together. Then sprinkle in the fresh herbs, scallions, the chicken pieces, and peanuts, and toss once more. Serve immediately or chill overnight for best flavor.

Fairy Carnival

I don't know what is up with True Blood this year. Isn't the finale usually in October?? Nevertheless, it has become my custom to watch the finale of each season with my dear friends, The Padulas--after we have a fabulous potluck dinner, of course! In years past, we've just made Cajun or Creole food, but more recently, our dinners have a theme. This year, is was...wait for it...A Fairy Carnival! Janice and Domenica made all kinds of fun fair food, from pizza to (organic) corn dogs, stuffed zucchini flowers, fried dough, cupcakes topped with cotton candy (aka fairy floss), and caramel corn. (Fairies don't need insulin after consuming such things, I guess!)

My contributions to the Fey Affair were: Mushrooms Stuffed with Turkey Sausage, Corn, Tomato and Fresh Basil, and Forest Loam Cake with a Chocolate-Honey Glaze Topped with Hazelnut Crunch. My rationale: Mushrooms are found in the forest, and I think fairies would appreciate fresh, seasonal fillings (some of which I grew myself). Then the sheet cake was rich and dark and earthy, and we know fairies love chocolate and honey, and also nuts, which can also be gathered from the forest floor. And any kind of crunchy, nutty candy topping says carnival to me! :-) 

Stuffed Mushrooms for the Fey Folk

2 tablespoons olive oil
1/2 onion, finely chopped
5 links turkey (or pork) sausage
1 /2 pounds fresh mushrooms, caps and stems separated
2 cloves garlic, peeled and minced
1 tomato, chopped
1 ear of corn, steamed and kernels cut from the cob
1 cup panko (I used a lemon garlic flavor)
1/4 cup romano (or parmesan) cheese, shredded
1 8 oz. package cream cheese, softened
2 tablespoons fresh basil, finely shredded
salt and pepper, to taste
pinch of cayenne
shredded Italian cheese blend (or whatever you have on hand)

In a large skillet, cook the onion, sausage, and the chopped-up stems of the mushrooms until the meat is no longer pink. Then add the garlic and cook for another minute or two. Remove from heat and drain the excess fat. Stir in the chopped tomato, corn kernels, panko, romano cheese, cream cheese, fresh basil, salt, pepper, and cayenne. Blend until thoroughly combined. Use a cookie scoop to fill each mushroom cap (this makes enough filling perhaps 32 mushrooms, depending on size). Sprinkle with shredded Italian cheese, and bake at 350 degrees for 25-30 minutes until the tops are golden and the mushrooms are tender.

As for the cake, I made my favorite chocolate sheet cake, and to the glaze, I added two tablespoons of honey, and one big spoonful of Nutella to tie it into the special topping. When I Googled hazelnuts and chocolate, I came across a new Bon Appétit recipe for a magnificent-looking Devil's Food Cake with Hazelnut Crunch. Someday, I'll get around to trying the cake, too, but I just made the hazelnut topping this time. And it's SO GOOD, you could happily eat it on its own. But it makes a delighfully crunchy surprise on top of a luscious chocolatey cake.

Hazelnut Crunch
(Source: adapted from Bon Appétit)
 
1/2 cup hazelnuts
1/2 cup semisweet or bittersweet chocolate (do not exceed 70%), chopped (I used Ghirardelli bittersweet chocolate chips)
2 tablespoons (1/4 stick) unsalted butter
1/2 cup Nutella
3 cups toasted rice cereal
pinch of salt

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Spread out nuts on sheet. Toast until fragrant, six to seven minutes. Coarsely chop nuts; set aside.

Combine chocolate and butter in a medium heatproof bowl. Set bowl over a large saucepan of simmering water. Heat mixture, stirring often, until melted and smooth. Remove bowl from over saucepan. Stir in hazelnuts and Nutella. Fold in toasted rice cereal. Spread mixture out on prepared sheet; don't worry about spreading it evenly. Freeze until set, about 30 minutes. Using your hands, break crunch into small pieces.
DO AHEAD: Hazelnut crunch can be made 4 hours ahead. Cover and chill.

Bings with a BANG!

I ran across this awesome-looking cherry jam recipe....say it with me now...on Pinterest. And I finally got around to making it today. I started with about four pounds of fresh, sweet Bing cherries, a FAAAABULOUS new cherry pitter from OXO, and ended up with eight half-pint jelly jars of zesty preserves. I don't think it's the sort of thing I'd want on toast, but I am VERY keen to try it on a pork tenderloin!

Bing Cherry Chipotle Balsamic Preserves
(Source: adapted from Jules Food)

8 cups pitted bing cherries, roughly chopped
1 lemon, juice and zest
1 Granny Smith apple, cored and chopped or shredded
6 cups sugar
2 chipotle peppers, seeded and minced
2 tablespoons adobo from the can of chipotles
2 tablespoons aged balsamic vinegar
1/4 teaspoon black pepper

Cook cherries, lemon zest and juice, and apple until softened, about 20 minutes. Stir the sugar into the cherry mixture and cook over moderate to high heat.  Watch and stir fruit often so as not to burn the bottom. Once the liquid begins to slightly thicken, add the minced chipotle, adobo, balsamic, and black pepper. Stir and continue cooking.  When mixture reaches 220 F degrees (the bubbles will get big and pop more slowly), do a frozen plate test. If it wrinkles, you're done. If not, keep cooking.

*Caramelized jam is not good eats, and I have learned the hard way that that point happens somewhere around the 40-45 minute mark of cooking. So be careful. Test early and often. That being said, do not expect this preserve to set up like Jell-O as it might if you used commercial pectin. It's going to be looser, more tender than that. This is old school jam-making we're doing here!

WTH is a Cowpea??

Sometimes, my roommate sees something on t.v. or reads about it in a magazine, buys it, and then pawns it off on me to figure out what to do with it. If she were to develop a Food Network show, it would be liked Chopped, only it would be called Make Me Something with THIS! Recently, a two-pound bag of dried cowpeas from Carolina Plantation showed up in the kitchen, and when I asked what they were and what they were for, Cyd said she didn't know, but she thought I could figure out something to do with them. 

So I Googled what I was dealing with and came to understand that the cowpea is one of many varieties of crowder peas or field peas--a brownish, earthier cousin of the black-eyed pea. This posed a problem, as I often find black-eyes a little too strong for my tastes. So I knew I needed a recipe with bold flavors to stand up to the super-earthy taste of the cowpeas. And I found an excellent one on Carolina Plantation's website. Chef Kyle Taylor of Pawley’s Front Porch in Columbia, South Carolina calls his dish Southern Plantation Salsa, but it's more like Texas/Cowboy Caviar, and I prefer to use it as a summer side dish salad. I served this with some simple--but simply outstanding--marinated, grilled chicken breasts for a perfect light, seasonal supper!

Summery Cowpea Salad
(Source: adapted from Kyle Taylor, via Carolina Plantation Rice's website)

Cowpeas*:
Soak one pound of dried cowpeas (black-eyed peas may be substituted) in cold water overnight, or bring them to a boil, turn off the heat, and soak for a couple/few hours. Strain liquid. Place in pot and cover with about three inches of fresh water and add a tablespoon of salt. Bring to boil, reduce to a light simmer until peas are tender (about an hour?). Strain liquid and let peas cool.

*Or make it easy on yourself and used canned black-eyed peas, drained.

Creamy Herb Vinaigrette:
1/2 cup champagne or red wine vinegar
1 egg yolk
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons fresh basil leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 cup olive oil
1 1/4 cups canola or vegetable oil

Place vinegar, egg yolk, Dijon mustard, garlic, herbs, and salt and pepper in a large cup or container. Use a stick blender (emulsion blender) to combine. Slowly add oils until emulsified. Refrigerate until needed.

When peas have cooled, add enough of the vinaigrette to coat (start with a cup then go from there). Then add the following vegetables to the cooked and cooled cowpeas.

kernels from two steamed ears of sweet corn, cut from the cob
1/2 yellow pepper, seeded and diced
1/2 red pepper, seeded and diced
1 pint rainbow cherry tomatoes, halved
4 scallions, diced
1 or 2 jalapenos, seeded and diced
1/2 red onion, diced
1/2 cup cilantro leaves, roughly chopped
salt and pepper to taste

You may serve the salad right away, but it's better if you let the flavors marry in the fridge for a few hours first!  

As for the awesome chicken breasts, I sliced four big ones in half so they would cook more quickly. Then I marinated them for about four hours in about a half cup of Greek salad dressing, the juice of a lemon, a tablespoon of minced garlic, a teaspoon of salt, a half teaspoon of pepper, and a small handful each of fresh thyme and fresh oregano from my herb garden (whole sprigs). Then I grilled the chicken breasts. Simple and YUMMY!

Homesteading FOR REALZ, Duggar-Style

I finally have a teeny tiny bit of a summer break, and though I don't have grand plans (other than a dear friend's Hudson Valley wedding), I do have time to devote to little projects that may not be earth-shattering, but that I have been meaning to try.

First up, making yogurt. Yes, yes. I have made yogurt before, but not since I've had an eye-opening experience. When we went to the Vermont Cheesemaker's Festival, I tried some yogurt from a vendor called Narragansett Creamery. It was nothing short of a REVELATION! I used to think that yogurt should always be silky smooth and creamy, but this was light, ethereal--the stuff angels and fairies would eat--but it had different textures, from soft little curd-like bits, to custard, to areas of almost liquid milkiness. I LOVED IT! And the flavor was very mild and slightly sweet, not sour like some yogurts can be. So we bought every container of vanilla yogurt that they had left, but the company is from Rhode Island, so what was I going to do after it was all gone?

Naturally, I had to learn to make it for myself. And the secret to a yogurt with those different textures? You have to start with raw, non-homogenized milk. Don't worry--it will be pasteurized as soon as it hits 165 degrees. And as a special bonus, you'll get that delicious cream layer on top that's rich and yellow and CRAZY GOOD! Also, since you won't want to stir in vanilla and sugar after the fact and ruin that lovely, soft, lumpy texture, you are going to have to add it ahead of time. Worried it won't set up if you add sugar before fermentation? Don't be. I tried it, and it works fine. In fact, I am now considering investing in a local "cow share" to get a gallon of raw milk a week!

Raw Milk/Non-Homogenized Vanilla Bean Yogurt
(Source: adapted from National Center for Home Food Preservation)

1/2 gallon whole, raw, non-homogenized milk
2/3 cup powdered milk
1/2 cup sugar or honey, optional
2 vanilla beans, split and scraped
1/2 cup plain or vanilla yogurt with live cultures

Place cold milk in a large pot or in the top of a double boiler. Stir in the nonfat dry milk powder. Add sugar or honey, if using, and the two split vanilla beans. Heat milk to 185°F, stirring gently, and then hold for 20 minutes at that temperature. Do not boil. Be careful and stir constantly to avoid scorching if not using a double boiler.

Place the pot in cold water to cool milk rapidly to 100°F. Remove one cup of the warm milk and blend it with the yogurt starter culture. Add this to the rest of the warm milk. Pour the entire mixture through a strainer into a pouring vessel to remove any stringy or curdled bits, then fill containers as desired. (I got 7 small 6 oz. yogurt jars and one pint-sized Mason jar.)

Cover and place in prepared incubator* for about seven hours, then remove and refrigerate. Yogurt will keep for about 10-21 days if held in the refrigerator at 40°F or lower.

*My preferred incubator which works EVERY time is a chest cooler with two gallon milk jugs filled with hot tap water placed in either end, and the prepared yogurt jars covered with two thick beach towels. Try it!














My second Little House on the Prairie (more like 19 Kids and Counting) project was, once again, to be blamed on Pinterest. I have been wanting to try making my own laundry soap for some time now, and I finally got around to it. I made a small batch (a little over two gallons), and so far, I am very pleased. The ingredients (a bar of Fels-Naphtha soap, a box of washing soda, and a box of Borax) cost about ten bucks, it probably took 10-15 minutes to make a small batch, and it actually cleaned better than commercial laundry detergent! It got out a persistent oily stain that I had washed twice with regular detergent, and it cleaned a dog urine smell that I often have to pre-wash or run a second time to smell truly fresh. And the best part? It costs a penny and a half per load (=1/2 cup)! WINNING!

P.S. My friend, Terry, told me that she has been using a similar laundry soap recipe for a few months, and that she noticed her whites getting dingier. So I might consider adding a scoop of bargain brand/generic Oxy-Clean to each load just in case. It's still WAY cheaper than buying name-brand laundry detergent.

Liquid Laundry Detergent (Small Batch)
(Source: The Rachel Berry Blog)  

1/3 bar Fels Naptha Soap, grated
1/2 cup washing soda (NOT baking soda!)
1/2 cup 20 Mule Team Borax (powdered)
2 gallons hot water

Mix grated Fels Naptha soap in a very large stock pot (I used my 12 quart, and it was just right) with six cups of hot water and heat on low until dissolved. Whisk in washing soda and borax. Continue to whisk until thickened, and remove from heat. Add four more cups hot water and whisk again. Add another five and a half quarts (22 cups or a gallon plus six cups) of hot water, and whisk again until it's as uniform as you can get it. Set aside for 24 hours. Whisk it all up again. You may add additional hot water if the mixture becomes too thick. Funnel into laundry detergent bottles or empty milk gallons. Shake well before each use. Use 1/2 cup of mixture per load.

West Plattsburgh becomes KOREA TOWN!

So...you remember when I made that kimchi awhile back, and I wondered what I was going to do with it all? As luck would have it, Michelle Guenard (of Michelle's Spicy Kimchi) taught a "Cooking a Kimchi" class this week sponsored by Burlington's City Market and held in the North End at the Sustainability Academy (an elementary school cafeteria...tee hee). So I convinced my friends, Janice and Domenica, to go with me, and we had a DELICIOUS time!


















Michelle started with the world's easiest dip: a block of softened cream cheese and a half cup of kimchi, whizzed up in the food processor. That was all there was to it, and it was so tasty! But then I had an idea of what to do with the dip: fill the cavities of baby sweet peppers with it, top with a piece of bacon, and roast in the oven until the bacon is crisp and the peppers are tender. (I tried this out at home, and it was truly scrumptious! See picture here.)







Next, Michelle made some simple--but simply awesome--kimchi fried rice. She started with one cup kimchi cooked for about three minutes, then added about a tablespoon of Korean hot pepper paste (you'll have to hit up the Asian grocery store for this as I did, or substitute any sriracha/sambal oelek/chili garlic sauce/harissa you have on hand) and two cups leftover cooked rice (white or brown). Cook this, stirring most of the time, until hot. Drizzle with sesame oil and sprinkle with sesame seeds and sliced scallions as garnishes. (When I make this, I'll be adding a scrambled egg, too.)




The third dish was my favorite: Bulgogi and Kimchi Lettuce Wraps or (if you use tortillas) Korean Tacos with Easy Dipping Sauce.

The Korean beef (bulgogi) is made with a pound of beef thinly sliced (Michelle prefers chuck) marinated for at least two hours in a couple of tablespoons of soy sauce, three tablespoons of water, a tablespoon each of brown sugar, honey, sesame oil, and toasted sesame seeds, two chopped green onions, four cloves of minced garlic, and a half teaspoon of black pepper. You can grill, broil, or pan fry the meat, then sprinkle with more sesame seeds and green onions for garnish.

Serve the bulgogi with the kimchi fried rice (above) or make lettuce wraps or Korean tacos with the bulgogi, steamed rice, kimchi, and a spoonful of an easy dipping sauce that Michelle makes with a cup of honey, a quarter cup of white vinegar, and sambal oelek to taste. (I tried this at home and preferred it with the honey cut down by half, adding a couple tablespoons of soy sauce, and a big tablespoon of minced garlic.) Here were the Korean tacos that I made tonight at home that my roommate pronounced STUPID GOOD:




















Another dish Michelle made with the bulgogi was a quesadilla: a tortilla spread with kimchi dip, topped with bulgogi and a little extra kimchi, and then browned on the griddle. Looks messy, tastes YUMMY!





The last dish was one commonly eaten in Korea, a kimchi stew. You start off by heating two tablespoons of sesame oil in a large pot then add a pound of diced bacon and a little salt and pepper. When the bacon is crisp, drain off some of the fat, and add one chopped onion to the pot along with three cups of kimchi. Pour in enough water to cover, about five or six cups, cover and bring to a boil. Reduce to a simmer and cook until the onions and kimchi are soft and the stew has thickened, about 20 minutes.

Stir in one package of tofu (diced), a tablespoon of fish sauce, and three sliced scallions. Thin with water if necessary to reach desired consistency. Cover the pot and simmer for another ten minutes to let the flavors marry. Serve piping hot garnished with shredded nori...unless you hate seaweed as I do. ;-)

*Except for the kimchi dip and the lettuce wrap dipping sauce, most of these dishes were Michelle's adaptations of Maangchi recipes (www.maangchi.com), but the stew was from The Kimchi Chronicles (www.kimchichronicles.tv).

Great Harvest Salted Caramel Cookies

Some friends and I went to Burlington to attend a cooking class a few days ago (more about that in my next post), and we had a little time before it began, so we made the rounds of some of our favorite "foodie" haunts. One stop is always Great Harvest Bakery, where I like to pick up a loaf of Dakota bread (makes great toast). On a whim, I grabbed one their salted caramel cookies from a basket on the counter. It was a ginormous, thin, soft--almost to the point of not holding together--and chewy oatmeal cookie packaged in a little brown paper sack. SO DELICIOUS! The only thing I didn't care for was the coarse salt that was sprinkled on top. It made for an interesting texture, but it also made it too salty.  Naturally, I had to come home and try to replicate my new favorite cookie, and I think I came very close, adapting a recipe that I found on Food.com.

Great Harvest Salted Caramel Oatmeal Cookies
(Source: adapted from food.com)

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups brown sugar, packed (might cut this to 1 3/4 cups next time)
1 cup butter, softened
2 eggs
2 tablespoons molasses
1 tablespoon milk (I used buttermilk)
2 teaspoons vanilla extract
2 cups rolled oats, divided
1 11 oz. package Kraft Caramel Bits

Preheat oven to 350 degrees F.


1. Combine flour, baking powder, baking soda and salt in a small bowl and mix well. Set aside.

2. Cream together the brown sugar and butter until well combined.

3. Add the eggs one at a time, beating well after each.

4. Mix in the molasses, milk and vanilla.

5. Take one cup of the rolled oats and grind them in a blender or food processor until it is the consistency of coarse flour.

6. Add the ground oats and the remaining cup of rolled oats to the butter mixture and mix well.

7. Now add the flour mixture and mix until combined.

8. Stir in the caramel bits  until evenly distributed throughout the dough.

9. Using a 1/4 cup scoop (my standard size ice cream scoop works well for this) or a measuring cup, scoop the dough onto ungreased cookie sheets 3 inches apart.

10. Bake for 12-13 minutes until the edges are just starting to brown.

11. Remove from oven and cool two minutes on cookie sheets.

12. Remove from cookie sheets to cool completely on racks.

Shortcut "Lasagna" with Summer Veggies

I am on the board of the community choir in which I sing, and we had a big fundraising mailer that needed to go out. So our new treasurer graciously opened her home to a gang of us gals on the board, and we had a stuffing party (to take the burden off of the poor secretary). It was to be a potluck affair, and I decided it would be appropriate to take something "stuffed" to the event.

Hence, I created a layered roasted vegetable lasagna type dish, using cheese-filled ravioli for the pasta. I think it turned out very well and would be a fine "Meatless Monday" entree. The addition of crimini (Baby Bella) mushrooms adds a meaty quality that is satifying without the inclusion of actual meat. Also, this is a great way to use up all of those garden or farmer's market vegetables that are plentiful and inexpensive right now. (My rule at this time of year is: CORN AND TOMATOES IN EVERYTHING!)

Summer Vegetable Ravioli "Lasagna"

1/4 cup olive oil

1 large onion, diced
2 sweet peppers (red, orange or yellow), seeded and diced
1 small zucchini, quartered, core removed, sliced thinly
1 small summer squash, quartered, core removed, sliced thinly
1 lb. Baby Bella mushrooms, sliced
2 ears of sweet corn, kernels cut from cob
4 cloves garlic, peeled and minced
1/2 cup white wine
1/2 pound spinach leaves, chopped
12 cherry tomatoes, halved or quartered (depending on size)
handful of fresh parsley, roughly chopped
2 tablespoons chopped fresh basil
salt and pepper, to taste
about 50 frozen cheese ravioli (2 small packages or 1 large?), prepared acc. to package instructions
6 tablespoons butter
6 tablespoons flour
1 quart (4 cups) milk
1/8 to 1/4 teaspoon freshly-grated nutmeg
hot sauce, to taste
1 1/2 cups shredded parmesan
2 cups shredded mozzarella

In a very large skillet over medium heat, add the olive oil to the pan and saute the onions and peppers for a few minutes until they have begun to soften, then add the squash, mushrooms, and corn and continue to cook until the veggies are almost tender as you like them. Add the minced garlic and the white wine and saute another minute or two until the wine has reduced. Turn off the heat and stir in the chopped spinach, cherry tomatoes, parsley and basil. Season with salt and pepper to taste and reserve.

While the veggies are cooking, bring a large pot of water to boil, and cook the ravioli until al dente. Drain and reserve.

In a large sauce pan, melt the butter, then whisk in the flour. Cook for a minute or two, whisking constantly. Pour in the milk and cook until thick and bubbly, whisking frequently. Remove from heat and season with salt, a good pinch of nutmeg, and a few shakes of hot sauce. Whisk in the parmesan cheese until smooth. Reserve.

To assemble, add about a third of the parmesan bechamel to the bottom of a glass baking dish. Layer in half of the cooked ravioli, then half of the sauteed veggies, and a cup of shredded mozzarella. Top with another third of the bechamel, the other half of the ravioli, the rest of the veggies, and another cup of mozzarella. Finish with the last third of the bechamel. Bake at 350 degrees for 30 minutes until the top starts to brown around the edges and everything is bubbly. Garnish with more chopped fresh parsley if desired.

P.S. The second day, I reheated the "lasagna" and added a big spoonful of some homemade pasta sauce on top, and it was even MORE delicious!

Summer Salvation!

In Atlantic City at the "Your Morning Cup" event, I sampled the BEST iced coffee I've ever had in my life from a couple of guys called Dallis Brothers who were brewing up a special Kenyan varietal. So when I got home, I was inspired to start making iced coffee at home. I don't know why it's taken me this to try the Pioneer Woman's iced coffee recipe, but it's my new favorite beverage, especially to combat the summer heat. And it's so simple! You combine a pound of ground coffee (the darker the better IMHO) with two gallons of cold water, then cover and let it steep for at least eight hours.

Next, line a strainer with several layers of cheesecloth--or I prefer a flour sack towel moistened, then doubled and then doubled again and placed in the strainer. Pour the coffee through the lined strainer. It may take awhile for all the coffee to strain through, and you may have to scrape the liner and press with a spoon, etc., but your patience will be rewarded.

After straining the coffee, I pour mine into one of those refrigerator water dispensers with the little tap on it so that I can just hold my glass of ice under it and fill 'er up! I also add a generous glug of half and half, a packet of Splenda, and--the piece de resistance--a big spoonful of sweetened condensed milk. YUM and YUM, I say! You simply must try it if you haven't already.

The High Holy Corn Season is Upon Us

Here's another wonderful idea to take advantage of your local sweet corn: Food and Wine's Fresh Corn Risotto. I added shrimp to make it a complete meal and some garlic and fresh thyme because I love them so. YUMMY and easy! (Naturally, Cyd and I enjoyed pronouncing it riz-AH-toh like Gordon Ramsey and cussing at each other that it was "still crunchy and f***ing RAWWWWR!" even though it wasn't. Tee hee.)

To the base recipe, I added about a couple of cloves of minced garlic at the end of the saute, a pound of shrimp in the last couple of minutes of cooking (although, in retrospect, the carryover heat might have done the trick) along with about a tablespoon of fresh thyme leaves. Oh, and I doubled the corn (=four ears, not two), because more is MORE!

Shrimp and Fresh Corn Risotto
(Source: adapted from Food and Wine)

6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
2 large cloves garlic, peeled and minced
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
2 cups corn kernels (from 4 ears)
1 pound raw, peeled medium shrimp
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
salt and freshly ground pepper

In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.

In a large skillet or braiser, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about two minutes. Add the garlic and cook another minute. Add the rice and cook, stirring until opaque, about three minutes. Add the white wine and cook, stirring, until completely absorbed, about one minute. Avoiding the bay leaf, add one cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock one cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock.

The rice is done when it's al dente and creamy, about 25 minutes total. At the last minute of cooking, add the shrimp. Remove from the heat and stir in the cheese and butter; season with salt and pepper and serve.

P.S. "They say" that you can't reheat risotto, but I find that to be completely untrue. The next day, put the cold risotto into a skillet with another cup of stock and heat it slowly, stirring occasionally. When that liquid is absorbed, you may want to add one more cup of stock, and cook it until it comes back to the desired consistency. (You may wish to fish the shrimp out before you do this so as to not rubberize them in the reheating process.)

Rubbing Elbows with TV Chefs in AC

I didn't really plan on taking a proper summer vacation this year, as I depleted my savings by fencing in the front yard of the house (=happy, safe dogs!), and because I am harboring a secret dream of travelling to England in the fall...but that's a whole 'nother Oprah show. So I was going to settle for a few little weekend road trips here and there. But Cyd decided that she wanted to spend some of her vacation time attending the Atlantic City Food and Wine Festival, mainly to stalk her celebrity crush, Chef Anne Burrell. Though I am the cook in the family, strangely, I was not really interested in the food festival. Bad food and overpriced tickets ($150!) just to see Paula Deen in the flesh? Pass.

But Cyd didn't want to go alone, and she seduced me with the promise of a hot tub in our room and some quality beach time. She even compelled me to attend one festival event, a coffee and tea tasting with her beloved Anne Burrell (who, as it turns out, is a horrible human being) and Robert Irvine who, despite being able to snap you like a twig with those arms of his, is delightful and quite the mensch.  I must admit, it was kind of fun, but I still preferred my quality time in the jacuzzi tub, swimming in the ocean (at both Cape May and Long Beach Island), and the all-you-can-eat Maryland blue crabs on the deck at H&H Seafood at Cape May!