This is my first stab at Ethiopian food. It took ALL day to make something that looks pretty much like the worst thing ever. It tasted pretty good. It was a lot of work, however! We ate it in Washington D.C. and enjoyed it ever so much.
Wednesday, April 18, 2012
Random Successes
Here are some food adventures I have made lately. They are too crazy and perhaps complicated to actually include recipes, but I thought I'd share the results
Doro wat, injera bread and abet minch
This is my first stab at Ethiopian food. It took ALL day to make something that looks pretty much like the worst thing ever. It tasted pretty good. It was a lot of work, however! We ate it in Washington D.C. and enjoyed it ever so much.
This is my first truly sourdough bread. It took me about two weeks to get the starter going. This was so tasty. I am going to continue to experimenting making this bread. It's tangy and chewy and the crust is crispy and delicious!
This is my first stab at Ethiopian food. It took ALL day to make something that looks pretty much like the worst thing ever. It tasted pretty good. It was a lot of work, however! We ate it in Washington D.C. and enjoyed it ever so much.
Fettucine with Asparagus and Goat Cheese
1 lb asparagus
2 cans chopped tomatoes, well drained
8 oz fettucine
2 tbsp. butter
2 tsp. garlic, minced
8 oz goat cheese
salt
pepper
Method
Remove woody ends of asparagus. Cut into 1- 1 1/2 inch pieces.
Boil Pasta
While pasta is cooking. Saute asparagus in butter 2-3 minutes. Add garlic and tomatoes and continuing cooking until asparagus is crisp tender. Crumble in goat cheese. Add cooked pasta and toss. Add pasta water to thin as needed. Add salt and pepper to taste.
I suppose you could use cream cheese instead of goat cheese. However, I like the tanginess of the goat cheese.
Friday, April 6, 2012
Jalapeño Popper Grilled Cheese
This recipe came from a random recipe blog, which is sort of like poaching, but hey that's how it goes.
I really like jalapeño poppers, and I really like grilled cheese, voila. It's a bit on the spicy side so beware.
Ingredients
Crusty bread, such as a country French or sourdough
1 block cream cheese
Jalapeños (1 per sandwich)
Pepper jack cheese
Butter
Roast jalapeños on grill, under broiler, or on stove top until skin is blackened. Then place in plastic or paper bag until cool enough to handle. Remove the skin, then cut open and remove the seeds and membranes. Cut into strips. Beware, oh beware, wash your hands after this step!
Spread butter on outsides of bread, then spread a thinnish layer of cream cheese on the inside, layer with jalapeño strips and then a layer of pepper jack cheese.
Grill. Then let cool a couple of minutes before eating.
Thursday, February 17, 2011
Barley Risotto
I ate a barley risotto at The Wild Grape in Salt Lake. It was terribly delicious. So, I searched online and found a recipe. It doesn't really taste much like the one from the restaurant, but it is still delectable. This was my first experience with celery root, which I like very much.
Ingredients
6 C. Chicken Broth
2 Sprigs thyme (or 1 TBSP dried)
2 Medium carrots, sliced
1 1/2 lb. celery root, peeled, cubed 3/4"
1/2 small butternut squash, peeled, seeded, cubed 3/4"
4 Tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
3 TBSP. butter
1 1/2 C. pearl barley
1 medium onion, chopped
1/2 C. dry white wine, optional
1 C. Parmesan cheese, grated
Method
Preheat oven to 425. Toss vegetables with olive oil, salt and pepper. Spread out on baking sheet. Roast until just tender, but not mushy. Set aside
Combine broth and thyme in a saucepan, bring to a simmer
Heat butter in a large saute pan. Add barley garlic and onion. Cook, stirring frequently until onion softens and you can hear the barley start popping (about 5 min) Add white wine, stir constantly until all liquid is absorbed. Add broth 1 cup at a time (strain if using dried thyme), stirring until almost all liquid is absorbed. If you run out of broth, you may need to use simmering water until barley is tender. When barley is tender, add roasted vegetables and parmesan cheese. The consistency should be a little soupy, but not runny. Add extra parmesan at the table to serve. Good with garlic bread.
Ingredients
6 C. Chicken Broth
2 Sprigs thyme (or 1 TBSP dried)
2 Medium carrots, sliced
1 1/2 lb. celery root, peeled, cubed 3/4"
1/2 small butternut squash, peeled, seeded, cubed 3/4"
4 Tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
3 TBSP. butter
1 1/2 C. pearl barley
1 medium onion, chopped
1/2 C. dry white wine, optional
1 C. Parmesan cheese, grated
Method
Preheat oven to 425. Toss vegetables with olive oil, salt and pepper. Spread out on baking sheet. Roast until just tender, but not mushy. Set aside
Combine broth and thyme in a saucepan, bring to a simmer
Heat butter in a large saute pan. Add barley garlic and onion. Cook, stirring frequently until onion softens and you can hear the barley start popping (about 5 min) Add white wine, stir constantly until all liquid is absorbed. Add broth 1 cup at a time (strain if using dried thyme), stirring until almost all liquid is absorbed. If you run out of broth, you may need to use simmering water until barley is tender. When barley is tender, add roasted vegetables and parmesan cheese. The consistency should be a little soupy, but not runny. Add extra parmesan at the table to serve. Good with garlic bread.
Tuesday, February 8, 2011
Fresh Squeezed Lemonade
I have been on a fresh squeeze lemonade kick that last few days. I go through this phase often, especially during the summer when fresh peaches and berries abound.
1 1/2 C. fresh lemon juice (4-6 lemons usually), strained
2 C. sugar
2 C. water
8-10 C. additional cups water, to taste
ice cubes
1 C. fresh or frozen peaches, strawberries, raspberries or whatever else you want to try, optional
In small sauce pan, boil water and sugar to make a simple syrup. Allow to cool for a bit. Add lemon juice, simple syrup and the extra water, tasting as you add the additional water. Add ice. Serve
To make it flavored lemonade. Either add fruit to simple syrup as it is boiling, or blend fruit with lemon juice.
2 C. sugar
2 C. water
8-10 C. additional cups water, to taste
ice cubes
1 C. fresh or frozen peaches, strawberries, raspberries or whatever else you want to try, optional
In small sauce pan, boil water and sugar to make a simple syrup. Allow to cool for a bit. Add lemon juice, simple syrup and the extra water, tasting as you add the additional water. Add ice. Serve
To make it flavored lemonade. Either add fruit to simple syrup as it is boiling, or blend fruit with lemon juice.
Sunday, January 16, 2011
Homemade Gyros
I love gyros. There used to be a place to get Gyro meat in Bountiful, but it closed. I've been making "chicken gyros," but they just aren't the same. So I went on a quest to find out how to make my own gyro meat. It was a big gamble. If it didn't turn out, my heart would have been crushed. But happy day! it was delicious. I will tweak this recipe in the future. But this is a starting point and was worthy.
Ingredients
GYRO
1 medium onion, finely chopped or shredded
2 pounds lamb (ground if you can find it, if not then cubed)
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspooons kosher salt
1 teaspoon freshly ground black pepper
Tzatziki
16 oz. plain yogurt
1 medium cucumber, peeled, seeded and shredded
pinch kosher salt
3 cloves garlic, smashed into paste
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 fresh mint leaves, finely minced or 1 tablespoon dried dill
pitas
2 medium tomatoes, chopped
1/2 small onion chopped
Method
GYRO
Process the onion in a food processor for 10 to 15 seconds and turn out in the center of a paper towel. Squeeze until almost all of the juice is removed. Discard juice
Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt and pepper. Process until it is a fine paste. Scrape down the food processor bowl as needed.
Scrape into a loaf pan, pressing down to remove air bubbles etc. Refrigerate overnight.
Preheat oven to 325. Place loaf pan in a water bath and bake 60-75 minutes or until internal temperature is 165 to 170 degree. Remove from oven, remove from loaf pan. Put meat directly on cooling rack and put a heavy pan covered with tin foil on top. Let rest until internal temperature reaches 175. Turn on broiler. Place loaf under broiler, turning when sides get brown and crispy. Remove and shave off outer layer. Then return under broiler. Continue until you have crisped and cut through the loaf. Make the gyros as you shave the meat. They're better served warm and still crispy.
Tzatziki
Place yogurt in a coffee filter or tea towel. Place in strainer and suspend over a bowl. Drain for 2 hours. Place the shredded cucumber in a paper towl and squeeze to remove liquid. Discard liquid. In a medium mixing bowl combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar and mint/dill. Serve as sauce for gryos
Place gyro meat, chopped tomato, chopped onion, plenty of tzatziki sauce in the pita and roll up.
Ingredients
GYRO
1 medium onion, finely chopped or shredded
2 pounds lamb (ground if you can find it, if not then cubed)
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspooons kosher salt
1 teaspoon freshly ground black pepper
Tzatziki
16 oz. plain yogurt
1 medium cucumber, peeled, seeded and shredded
pinch kosher salt
3 cloves garlic, smashed into paste
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 fresh mint leaves, finely minced or 1 tablespoon dried dill
pitas
2 medium tomatoes, chopped
1/2 small onion chopped
Method
GYRO
Process the onion in a food processor for 10 to 15 seconds and turn out in the center of a paper towel. Squeeze until almost all of the juice is removed. Discard juice
Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt and pepper. Process until it is a fine paste. Scrape down the food processor bowl as needed.
Scrape into a loaf pan, pressing down to remove air bubbles etc. Refrigerate overnight.
Preheat oven to 325. Place loaf pan in a water bath and bake 60-75 minutes or until internal temperature is 165 to 170 degree. Remove from oven, remove from loaf pan. Put meat directly on cooling rack and put a heavy pan covered with tin foil on top. Let rest until internal temperature reaches 175. Turn on broiler. Place loaf under broiler, turning when sides get brown and crispy. Remove and shave off outer layer. Then return under broiler. Continue until you have crisped and cut through the loaf. Make the gyros as you shave the meat. They're better served warm and still crispy.
Tzatziki
Place yogurt in a coffee filter or tea towel. Place in strainer and suspend over a bowl. Drain for 2 hours. Place the shredded cucumber in a paper towl and squeeze to remove liquid. Discard liquid. In a medium mixing bowl combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar and mint/dill. Serve as sauce for gryos
Place gyro meat, chopped tomato, chopped onion, plenty of tzatziki sauce in the pita and roll up.
Friday, December 10, 2010
Homemade Marshmallows
I tried these once before and it was just a stuper sticky mess. Good ole' Martha S. convinced me to try it again. Much better experience. Watch out, you may just get a few for a Christmas treat.
WARNING: This recipe is not for the old, decrepit Kitchen Aid. It will probably kill it. It's hard on the motor. If you start to smell that funny machine oil smell, cut your losses and save the mixer.
Ingredients
3 envelopes unflavored gelatin
1 C ice cold water, divided
12 oz. granulated sugar (about 1 1/2 C)
1 C light corn syrup
1/4 tsp. kosher salt
2 tsp. vanilla extract OR 1/2 tsp. peppermint extract
1 C powdered sugar
Method
Place gelatin into the bowl of a stand mixer along with 1/2 C ice cold water. Have the whisk attachment ready to go.
Prepare your pan. GENEROUSLY sprinkle powdered sugar on the bottom of a 9x13 pan (for thick marshmallows) or a cookie sheet (for thinner marshmallows). Coat the sides of the pan also. (Good idea to use a silpat or parchment paper on the bottom of the pan.) Set aside.
In a saucepan combine 1/2 C water, granulated sugar, corn syrup and salt. Place over medium high heat, using a candy thermometer, cook until the mixture reaches 240, approximately 7-8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
Turn the mixer on low speed, and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm (12-15 minutes.) Add flavoring during the last minute of whipping.
Pour, or really scrape and gloop out the mixture. Use clean, wet hands or a well oiled spatula to spread the mixture evenly in the pan. Dust the top with enough remaining sugar to lightly cover and reduce the stickiness. Allow marshmallows to sit uncovered for at least 4 hours or overnight.
Loosen sides of pan with a knife dipped in powdered sugar. Turn out onto a GENEROUSLY powder sugar-coated surface. Cut with a pizza roller covered in powdered sugar or a bench scraper covered in powder sugar. (Do you get the point that the stuff is super sticky and needs powdered sugar at every step?!?)
When cut into chunks, put in hot cocoa, dip in chocolate, or coat with toasted coconut.
Ingredients
3 envelopes unflavored gelatin
1 C ice cold water, divided
12 oz. granulated sugar (about 1 1/2 C)
1 C light corn syrup
1/4 tsp. kosher salt
2 tsp. vanilla extract OR 1/2 tsp. peppermint extract
1 C powdered sugar
Method
Place gelatin into the bowl of a stand mixer along with 1/2 C ice cold water. Have the whisk attachment ready to go.
Prepare your pan. GENEROUSLY sprinkle powdered sugar on the bottom of a 9x13 pan (for thick marshmallows) or a cookie sheet (for thinner marshmallows). Coat the sides of the pan also. (Good idea to use a silpat or parchment paper on the bottom of the pan.) Set aside.
In a saucepan combine 1/2 C water, granulated sugar, corn syrup and salt. Place over medium high heat, using a candy thermometer, cook until the mixture reaches 240, approximately 7-8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
Turn the mixer on low speed, and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm (12-15 minutes.) Add flavoring during the last minute of whipping.
Pour, or really scrape and gloop out the mixture. Use clean, wet hands or a well oiled spatula to spread the mixture evenly in the pan. Dust the top with enough remaining sugar to lightly cover and reduce the stickiness. Allow marshmallows to sit uncovered for at least 4 hours or overnight.
Loosen sides of pan with a knife dipped in powdered sugar. Turn out onto a GENEROUSLY powder sugar-coated surface. Cut with a pizza roller covered in powdered sugar or a bench scraper covered in powder sugar. (Do you get the point that the stuff is super sticky and needs powdered sugar at every step?!?)
When cut into chunks, put in hot cocoa, dip in chocolate, or coat with toasted coconut.
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