The taste reminded me a lot like a ratatouille. The sauce was burdened by eggplant flavor, however. Perhaps one large aubergine was too much for this simple beef recipe. Also, I couldn't taste the fennel at all. So maybe next time I should use fresh fennel instead of fennel seeds and dice the eggplant into smaller bits. This ragu is traditionally served over pasta, but fried brown rice is an acceptable substitute.
Ingredients
1 lb lean ground beef
1 large aubergine, diced
4 garlic cloves, chopped
2 tbsp EVOO
One 15 oz can organic diced tomatoes
1/3 c. tomato paste
1/2 c. dry marsala wine
1/2 tsp organic granulated sugar
1 tsp each fennel seeds, garlic powder, dried oregano, dried basil, dried thyme
freshly ground black pepper
Directions
1. In a heavy-bottomed pot, brown garlic, ground beef, and olive oil together over medium heat. When all the pink is nearly gone in the beef, add the eggplant, tomatoes, and tomato paste. Let this mixture simmer for 10 minutes before adding the wine, sugar, and spices. Cover and let cook for 20 minutes, or until the eggplant is cooked.
Kitchen Notes: Ingredient Cycling
My pantry is stocked with a lot of herbs and spices that I hardly use. Some herbs like tarragon, tomato powder, and lemongrass powder were bought for experimentation purposes. The lemongrass powder turned out to be a really good substitute for fresh lemongrass flavor in Asian meat dishes. I've come across a few chefs in the Pacific Northwest who regularly throw out jars of dried herbs for "freshness" reasons, but depending on the spice or herb. I recommend against that practice. What gives a dish it's unique flavor comes from the oils of an herb, which are more prevalent and potent in fresh or recently dried herbs. There are some ingredients that will last indefinitely if stored properly (clean, airtight glass jars) such as saffron, cardamom pods, dried hot peppers, cinnamon bark, etc.
Over the years, the food-related resolutions have evolved over a necessity to a) reduce food waste, b) cycle through pantry items in a reasonable manner before the expiration date, and c) keep cooking interesting.
The freezer has the resolution that no new meat may be bought until less than a week's worth of meals remains; although, I'll certainly buy seafood and/or meat if it's in season or on sale.
The refrigerator has a one-week eating period, meaning that any cooked foods not eaten within one week are tossed (to be composted in the yard, if non-meat). This is just to keep up with safer food practices. Also, since cheese is very perishable, unused cheese is frozen except for cheese used for sandwiches.
The pantry is on a one-year cycle, meaning that everything has to be cycled through within a year like canned goods, cereal, dried nuts, etc. Excluded from this cycle are dried beans, rice, dried noodles, dried mushrooms, etc. Canned and boxed goods within their expiration date but not used in a year are donated to food drives.
The food drives and food banks do not accept homemade jams, breads, or other food products unless they were made in a commercial kitchen. So that really begs the question of, what do I do with the jams and fruit butters that I make that I don't consume, other than shipping it out as gifts as currently do now. *ponder*
Over the years, the food-related resolutions have evolved over a necessity to a) reduce food waste, b) cycle through pantry items in a reasonable manner before the expiration date, and c) keep cooking interesting.
The freezer has the resolution that no new meat may be bought until less than a week's worth of meals remains; although, I'll certainly buy seafood and/or meat if it's in season or on sale.
The refrigerator has a one-week eating period, meaning that any cooked foods not eaten within one week are tossed (to be composted in the yard, if non-meat). This is just to keep up with safer food practices. Also, since cheese is very perishable, unused cheese is frozen except for cheese used for sandwiches.
The pantry is on a one-year cycle, meaning that everything has to be cycled through within a year like canned goods, cereal, dried nuts, etc. Excluded from this cycle are dried beans, rice, dried noodles, dried mushrooms, etc. Canned and boxed goods within their expiration date but not used in a year are donated to food drives.
The food drives and food banks do not accept homemade jams, breads, or other food products unless they were made in a commercial kitchen. So that really begs the question of, what do I do with the jams and fruit butters that I make that I don't consume, other than shipping it out as gifts as currently do now. *ponder*
Roasted Game Hen
This is probably one of my favorite types of poultry to cook. It is really easy to carve up and quick to roast with the addition of basic pantry ingredients and herbs. The meat is usually enough to feed one to two people. In this recipe, I used marsala wine. You could also use a dry white wine or chicken broth. For the poultry seasoning, I used Mrs Dash's Salt-Free Tomato Basil Garlic seasoning blend.
Ingredients
One raw Cornish game hen, carved
1/2 c. marsala wine
1 1/2 tbsp fresh rosemary leaves, chopped
1 1/2 tbsp olive oil
3 garlic cloves, minced
1/2 lemon, juiced and zested
sea salt, to taste
poultry seasoning, to taste
Directions
Preheat oven to 425 degrees F.
1. In an 8" x 8" baking dish, toss chicken with olive oil, garlic, salt, lemon juice and zest. Place chicken pieces skin-side down. Sprinkle rosemary and poultry seasoning on top. Pour wine on top of chicken. Bake uncovered for 30 to 40 minutes.
2. Serve while hot over rice, pasta, or with crusty bread.
Kitchen Note: Pricing a Cup of Soup
Pre-made soups can be pretty convenient when it comes to cooking for one. But, why would you want to? Most contain a large quantity of sodium, MSG, and a host of other questionable ingredients. And the "organic" labelled soups can get really costly after a while. Here's a simple cost breakdown of the most recent soup post, split pea soup with ham and bacon:
3 small red potatoes (~ 12 oz), $0.60
3 medium organic carrots, $0.50
spices, $0.02
2 strips of natural preservative-free bacon, $1.12
2 qts chicken broth, homemade, $0.00
2 garlic cloves, $0.06 (assuming $0.25/bulb and 8 cloves/bulb)
1/2 box Hormel natural lunch meat, $1.00
1 lb dried split peas, $1.00
Total ingredient cost: $4.30
I have the broth at $0 since I made it myself. You could always substitute it for water in any soup recipe. This particular batch made 2.5 quarts. Assume each serving is about a cup (8 oz) because that's what it is at restaurants, grocery stores, and food carts. This is roughly 10 cups of soup, or $0.43/serving.
Think about that the next time you order a half sandwich and cup of soup at a restaurant.
3 small red potatoes (~ 12 oz), $0.60
3 medium organic carrots, $0.50
spices, $0.02
2 strips of natural preservative-free bacon, $1.12
2 qts chicken broth, homemade, $0.00
2 garlic cloves, $0.06 (assuming $0.25/bulb and 8 cloves/bulb)
1/2 box Hormel natural lunch meat, $1.00
1 lb dried split peas, $1.00
Total ingredient cost: $4.30
I have the broth at $0 since I made it myself. You could always substitute it for water in any soup recipe. This particular batch made 2.5 quarts. Assume each serving is about a cup (8 oz) because that's what it is at restaurants, grocery stores, and food carts. This is roughly 10 cups of soup, or $0.43/serving.
Think about that the next time you order a half sandwich and cup of soup at a restaurant.
Split Pea Soup with (Ham) and Bacon
When I was a kid, my family would drive up the California coast to the now-touristy city of Solvang, a Danish settlement. Along that route was Pea Soup Andersen's. One of their billboard advertisements you could see along Highway 101 featured Happea and Pea Wee, two cartoon characters splitting peas.
With this recipe concoction a few things happened. First, I didn't fry up enough bacon. The two slices of bacon only yielded one tablespoon of liquid lard. Second, when it came to the immersion blender, I forgot to take out the bay leaf. And, even with the chopped bacon as a garnish, the base of the soup needs more salt. This is probably due to the fact that I only added a half teaspoon in the beginning. What is different about this recipe than the one used by Cook's Illustrated is that there are no onions nor celery in it; also, the 2.5 pound smoked ham bone.. well, that isn't in here either. I did, however, chop up some lunch meat (Hormel's natural honey baked ham) and tossed that in. *laugh* And fourth, when I rinsed the peas with cold water and set them aside in a colander, when the peas dried, they stuck like glue to the colander. I had to use a knife on the reverse side of the colander to get the peas out. Grrr.
Note to future self: Don't rinse dried peas until ready to use.
Ingredients
2 qt homemade chicken broth
1 lb dried split peas, picked over and rinsed (just before adding to pot)
3 small white, red, or Yukon gold potatoes
3 medium organic carrots, diced
1 c. cooked ham, diced
up to 2 tbsp olive oil (optional)
1 bay leaf, whole
1/2 tsp dried oregano, crushed
1/2 tsp powdered thyme
1/4 tsp garlic powder
1/4 tsp ground paprika
sea salt, to taste (at least 1/2 tsp)
freshly ground black pepper, to taste (optional)
Directions
1. In a large heavy-bottomed pot, fry bacon on low-medium heat until crispy. Take bacon out, chop, and set aside. Don't worry about the burnt bits of bacon stuck to the bottom, that will deglaze when the broth is added.
2. Add enough olive oil to bring the oil level in the pot up to 2 tbsp. Add carrots, garlic, salt, and spices. Saute vegetables until almost tender, 10-15 minutes. Add broth, peas, potatoes, ham, and bay leaf. Bring pot to a boil, then simmer on low and uncovered for 40 minutes. Stir soup occasionally.
3. Check the peas in the soup. If the peas look like they're about to disintegrate, turn the heat off. Remove bay leaf from pot. Use an immersion blender to puree the soup. It'll be a little chunky and that's okay. It's not like you're serving this at a restaurant.
4. Serve in bowls and garnish with chopped bacon.
With this recipe concoction a few things happened. First, I didn't fry up enough bacon. The two slices of bacon only yielded one tablespoon of liquid lard. Second, when it came to the immersion blender, I forgot to take out the bay leaf. And, even with the chopped bacon as a garnish, the base of the soup needs more salt. This is probably due to the fact that I only added a half teaspoon in the beginning. What is different about this recipe than the one used by Cook's Illustrated is that there are no onions nor celery in it; also, the 2.5 pound smoked ham bone.. well, that isn't in here either. I did, however, chop up some lunch meat (Hormel's natural honey baked ham) and tossed that in. *laugh* And fourth, when I rinsed the peas with cold water and set them aside in a colander, when the peas dried, they stuck like glue to the colander. I had to use a knife on the reverse side of the colander to get the peas out. Grrr.
 |
| Split Pea Soup with Ham and Bacon |
Note to future self: Don't rinse dried peas until ready to use.
Ingredients
2 qt homemade chicken broth
1 lb dried split peas, picked over and rinsed (just before adding to pot)
3 small white, red, or Yukon gold potatoes
3 medium organic carrots, diced
1 c. cooked ham, diced
up to 2 tbsp olive oil (optional)
1 bay leaf, whole
1/2 tsp dried oregano, crushed
1/2 tsp powdered thyme
1/4 tsp garlic powder
1/4 tsp ground paprika
sea salt, to taste (at least 1/2 tsp)
freshly ground black pepper, to taste (optional)
Directions
1. In a large heavy-bottomed pot, fry bacon on low-medium heat until crispy. Take bacon out, chop, and set aside. Don't worry about the burnt bits of bacon stuck to the bottom, that will deglaze when the broth is added.
2. Add enough olive oil to bring the oil level in the pot up to 2 tbsp. Add carrots, garlic, salt, and spices. Saute vegetables until almost tender, 10-15 minutes. Add broth, peas, potatoes, ham, and bay leaf. Bring pot to a boil, then simmer on low and uncovered for 40 minutes. Stir soup occasionally.
3. Check the peas in the soup. If the peas look like they're about to disintegrate, turn the heat off. Remove bay leaf from pot. Use an immersion blender to puree the soup. It'll be a little chunky and that's okay. It's not like you're serving this at a restaurant.
4. Serve in bowls and garnish with chopped bacon.
Sour Cream and Green Onion Dip, No Mayonnaise
I'm pretty sure Alton Brown adds mayonnaise to his version of this dip to put in an extra zing to it, but that style is just not for me. This recipe is from the New York Times and I added garlic powder to it because I like garlic. I'm sure you could just as well stir in some roasted garlic too, but that may overpower the onion element to the dip. For this batch, I used Darigold natural sour cream.
Ingredients
3 tbsp extra virgin olive oil
3-4 stalks green onions, minced
1 c. sour cream
1/2 tsp sea salt, or more to taste
1/2 tsp garlic powder
Directions
1. In a small pot, heat olive oil over medium heat. Add onions, salt, and garlic powder and stir until green part of onion turns bright green. Continue stirring for 2-3 minutes so the onions don't burn. If you're using ordinary white onions, you could cook the onions until they turn translucent. You could even caramelize the onions too if you wanted. It makes no difference in the recipe. Remove from heat, and strain oil out to another container for later use (later as in, not used in this recipe).
2. To a cup of sour cream, mix in green onion mixture until the onions are evenly distributed. Taste. If it isn't salty enough, add a little more salt. Cover the container the dip is in and store in the refrigerator for at least 30 minutes so that the onion/garlic flavor permeates the sour cream.
3. Serve with fresh vegetables (carrots, cucumbers, broccoli, etc) or chips.
Ingredients
3 tbsp extra virgin olive oil
3-4 stalks green onions, minced
1 c. sour cream
1/2 tsp sea salt, or more to taste
1/2 tsp garlic powder
Directions
1. In a small pot, heat olive oil over medium heat. Add onions, salt, and garlic powder and stir until green part of onion turns bright green. Continue stirring for 2-3 minutes so the onions don't burn. If you're using ordinary white onions, you could cook the onions until they turn translucent. You could even caramelize the onions too if you wanted. It makes no difference in the recipe. Remove from heat, and strain oil out to another container for later use (later as in, not used in this recipe).
2. To a cup of sour cream, mix in green onion mixture until the onions are evenly distributed. Taste. If it isn't salty enough, add a little more salt. Cover the container the dip is in and store in the refrigerator for at least 30 minutes so that the onion/garlic flavor permeates the sour cream.
3. Serve with fresh vegetables (carrots, cucumbers, broccoli, etc) or chips.
Creamy Tomato Soup
Last week my local Fred Meyer grocery store had a lot of soup on sale and there were even coupons in the weekly newspaper circular. Of course, aside from buying organic beef stock on sale, I tend to shy away from buying commercially made soups. But, I was curious about the can of basic FM tomato soup whose ingredients listed tomato paste, water, and some other trivial things like salt and spices. While I can't break even on the cost when FM soup is on sale (only $0.59), I can use higher quality ingredients to make an inexpensive tomato soup. A 6 oz can of organic tomato paste is only $0.99, and when purchased in bulk at Costco drops to roughly $0.65/can. With the availability of fresh sun-grown tomatoes months away (only imported and greenhouse grown are "in season"), using canned tomatoes might be the way to go during the winter.
To reconstitute a 6 oz can of tomato paste, the general ratio is about 2 cups of liquid. For a cream-based tomato soup, this generally means you are adding milk or cream at some step in the cooking process. For a regular tomato soup, you could just use broth or water for the liquid. In this recipe, sugar and baking soda help adjust the acidity of the tomatoes.
Ingredients
One 6 oz can of organic tomato paste
1 1/2 c. organic whole milk
3/4 c. filtered water or vegetable broth
1/2 tsp organic granulated cane sugar
up to 1/4 tsp baking soda (optional, only add to balance acidity)
Spices (see below)
sea salt, to taste
freshly ground black pepper, to taste
Optional spices: garlic powder, powdered/dried oregano (omit if using dried basil), dried basil (omit if using dried oregano), paprika (a little heat, but mostly for color), fresh parsley (for garnish) or dried parsley
Directions
1. Heat the milk separately from the rest of the ingredients.
2. In a separate pot, combine tomato paste, water, sugar, baking soda, and spices. Bring to a boil and let simmer for 10-15 minutes.
3. Gradually whisk the milk into the tomato soup.
Serves 2.
To reconstitute a 6 oz can of tomato paste, the general ratio is about 2 cups of liquid. For a cream-based tomato soup, this generally means you are adding milk or cream at some step in the cooking process. For a regular tomato soup, you could just use broth or water for the liquid. In this recipe, sugar and baking soda help adjust the acidity of the tomatoes.
Ingredients
One 6 oz can of organic tomato paste
1 1/2 c. organic whole milk
3/4 c. filtered water or vegetable broth
1/2 tsp organic granulated cane sugar
up to 1/4 tsp baking soda (optional, only add to balance acidity)
Spices (see below)
sea salt, to taste
freshly ground black pepper, to taste
Optional spices: garlic powder, powdered/dried oregano (omit if using dried basil), dried basil (omit if using dried oregano), paprika (a little heat, but mostly for color), fresh parsley (for garnish) or dried parsley
Directions
1. Heat the milk separately from the rest of the ingredients.
2. In a separate pot, combine tomato paste, water, sugar, baking soda, and spices. Bring to a boil and let simmer for 10-15 minutes.
3. Gradually whisk the milk into the tomato soup.
Serves 2.
Pea Pesto
Ingredients
1 (10 oz) package of frozen green peas, thawed
1 garlic clove
1/2 c. Parmesan cheese
1 tsp sea salt, to taste
1/4 tsp freshly ground black pepper
1/3 c. olive oil
8 cherry tomatoes, halved
1 whole grain baguette, sliced
unsalted butter, softened
Directions
Preheat oven to 350 degrees F.
1. In a food processor, pulse together peas, garlic, cheese, salt and pepper. With the machine running, slowly add olive oil until well combined.
2. Slice baguette diagonally into equal portions. Spread butter onto the top of each slice and toast for 5 minutes or until lightly browned. Remove from oven.
3. Spread about a tablespoon of pea pesto on top of a baguette slice and top with a cherry tomato half.
Source: Giadia at Home
1 (10 oz) package of frozen green peas, thawed
1 garlic clove
1/2 c. Parmesan cheese
1 tsp sea salt, to taste
1/4 tsp freshly ground black pepper
1/3 c. olive oil
8 cherry tomatoes, halved
1 whole grain baguette, sliced
unsalted butter, softened
Directions
Preheat oven to 350 degrees F.
1. In a food processor, pulse together peas, garlic, cheese, salt and pepper. With the machine running, slowly add olive oil until well combined.
2. Slice baguette diagonally into equal portions. Spread butter onto the top of each slice and toast for 5 minutes or until lightly browned. Remove from oven.
3. Spread about a tablespoon of pea pesto on top of a baguette slice and top with a cherry tomato half.
Source: Giadia at Home
Lemon Pound Cake
I grew up eating the Sara Lee stuff and can probably still eat an entire loaf by myself. This ingredient ratio comes from Cooks Illustrated and becomes a pretty tasty dessert bread for guests who enjoy a more lemony than sweet flavor to this classic cake. The magazine would have you poke holes with a toothpick or skewer into the top side of the cake before drizzling on their lemon glaze, which really isn't quite a glaze at all but more like a lemon syrup. For a real glaze, you'd probably have to swap out the real granulated sugar with powdered sugar so that it sets up like a crust when it hardens.
If you don't stock cake flour, simply combine 1 cup all-purpose flour (minus 2 tbsp) with 2 tbsp cornstarch.
Ingredients: Cake
1 1/2 c. cake flour
1 c. (2 sticks; 16 tbsp) cold unsalted butter, diced
1 c. organic cane sugar
4 large eggs
2 tbsp lemon zest
1 tbsp lemon juice
1 1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp sea salt
Optional additions to step 4:
For lemon poppy seed pound cake, stir in 1/2 c. poppy seeds, or
For lavender pound cake, stir in 1 1/2 tbsp dried lavender flowers
Ingredients: Lemon Glaze
1/2 c. powdered sugar
juice of a lemon
lemon zest (optional)
Bring sugar and lemon juice to a boil in a small pot, stirring to dissolve the sugar. Let cool and set aside until ready to use.
Directions
Preheat oven to 350 degrees F.
1. Prepare a 9" x 5" loaf pan by using unsalted butter or olive oil to grease the pan, dust it with some flour, and tap out the excess.
2. In a food processor, pulse together sugar and lemon zest. Add lemon juice, eggs, and vanilla extract. Transfer mixture to a large bowl.
3. In the same food processor, pulse together flour, baking powder, salt, and butter.
4. Gently whisk flour mixture into wet ingredients. Pour batter into prepared pan.
5. Bake for 15 minutes. Reduce oven heat to 325 degrees F and bake for an additional 30-35 minutes until the surface is golden brown and a skewer inserted in the center comes out clean.
6. Cool on a rack before storing or serving.
If you don't stock cake flour, simply combine 1 cup all-purpose flour (minus 2 tbsp) with 2 tbsp cornstarch.
Ingredients: Cake
1 1/2 c. cake flour
1 c. (2 sticks; 16 tbsp) cold unsalted butter, diced
1 c. organic cane sugar
4 large eggs
2 tbsp lemon zest
1 tbsp lemon juice
1 1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp sea salt
Optional additions to step 4:
For lemon poppy seed pound cake, stir in 1/2 c. poppy seeds, or
For lavender pound cake, stir in 1 1/2 tbsp dried lavender flowers
Ingredients: Lemon Glaze
1/2 c. powdered sugar
juice of a lemon
lemon zest (optional)
Bring sugar and lemon juice to a boil in a small pot, stirring to dissolve the sugar. Let cool and set aside until ready to use.
Directions
Preheat oven to 350 degrees F.
1. Prepare a 9" x 5" loaf pan by using unsalted butter or olive oil to grease the pan, dust it with some flour, and tap out the excess.
2. In a food processor, pulse together sugar and lemon zest. Add lemon juice, eggs, and vanilla extract. Transfer mixture to a large bowl.
3. In the same food processor, pulse together flour, baking powder, salt, and butter.
4. Gently whisk flour mixture into wet ingredients. Pour batter into prepared pan.
5. Bake for 15 minutes. Reduce oven heat to 325 degrees F and bake for an additional 30-35 minutes until the surface is golden brown and a skewer inserted in the center comes out clean.
6. Cool on a rack before storing or serving.
Pomelo Marmalade
Wikipedia tells us that "marmalade is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water." The very statement suggests, no wait.. encourages, that any citrus fruit could be used as the added peel to a jam recipe. Say for example, a pomelo.
Why a pomelo? The fruit is very common to Chinese food festivals such as New Year's Day, the real one (Jan 23, 2012). I saw a pomelo recently and thought about what else one could do with a pomelo besides eating it like a grapefruit. I read a few grapefruit recipes and have cobbled this particular one together.
Here's how it would go down...
1 large pomelo
2 Meyer lemons
2 oranges (1 cup fresh squeezed orange juice)
2 c. water
4 c. granulated sugar
a pinch of Mexican saffron, optional (for color)
Some citrus peels have a high pectin content. This is what makes marmalade gel without added pectin.
1. Fill canner (or a very large pot) with water and bring it to a boil. Wash jars and lids. Put jars on a cookie sheet in the oven at 150 degrees until ready to use them. Put the lids in a bowl and cover with boiling water.
2. Wash fruits thoroughly.
3. Peel pomelo, lemons, and oranges with a sharp knife or vegetable peeler. Be sure to just remove the skin of the fruit, not the white pith. Julienne the pomelo, lemon, and orange rind into strips.
4. Separate the fruit from the membrane and discard the membrane and seeds. Chop the fruit wedges into small pieces and put them into a heavy bottomed pot.
5. Simmer rind, chopped fruit, saffron, fruit juices and water over high heat for 10 minutes. Remove from heat. Cover pot and let it cool overnight.
6. Next day, add sugar to pot and bring to a boil over medium heat. Stir occassionally until the candy thermometer reads 215-220 degrees F. At 215 degrees F, the sugar syrup may be pulled into brittle threads between the fingers. I'm not sure why you'd want to test it this way since the sugar is very hot. At 220 degrees F, when a cool metal spoon is dipped into the syrup then raised, the syrup runs off in drops which merge to form a sheet. (Read more about the various boiling stages of sugar syrup).
7. Remove from heat. Skim foam off and ladle into sterilized half-pint canning jars, leaving 1/4" inch head space. Wipe rims, seal jars, and process in a boiling water bath for 10 minutes.
8. Remove jars from water bath. Let cool for 12 hours. Label and store in a cool, dark place.
Makes 4 half-pint jars.
Apple Coffee Cake
This particular recipe ratio is one of Emeril's and it is a good coffee cake recipe when you use a baking pan that allows the cake to bake evenly. I didn't make the brown sugar glaze since the streusel (crumb) topping was enough. I also managed to not do the ratio in order, but the recipe seemed to be very forgiving on that note. I added the butter last because I forgot to add it to the flour earlier. You can use any variety of apple for this. There is enough sugar to compensate for tart apples. Onto the recipe.
The cake:
2 c. unbleached all-purpose flour
2 c. braeburn and ginger gold apples, peeled/cored/chopped
1 1/2 c. brown sugar, packed
1 c. plain whole milk yogurt (can substitute sour cream)
2 large eggs
1/2 c. unsalted butter, softened (or melted, if you forget)
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
Crumb topping:
1/2 c. unbleached all-purpose flour
1/2 c. brown sugar, packed
4 tbsp unsalted butter, cold and cut into chunks
1/2 tsp cinnamon
1/2 c. chopped nuts (optional)
Preheat oven to 350 degrees F.
Directions
1. In a food prep, pulse to combine dry ingredients (flour, brown sugar, salt, baking soda, cinnamon) and butter.
2. Add to food prep: yogurt, eggs, and vanilla extract. Mix until well combined.
3. Pour out into a bowl and stir in chopped apples. Or, add the apples to everything in the food prep and pulse a few times. I did the latter because the food prep is fun to use.
4. Pour cake mixture into prepared (buttered) pans. For this ghastly experiment, I used a loaf pan (didn't cook through in the allotted time) and a round ring pan.
5. For the crumb topping, combine all the crumb topping ingredients in a mini food prep and pulse until coarse crumbs form. Sprinkle on top of cake mixture evenly. If you like nuts, you can add a half cup of chopped nuts to this step.
Emeril's recipe calls for a 9" x 13" baking pan and a cooking time of 35-40 minutes.
I used an 8" round coffee cake pan which cooked evenly in 40 minutes. Since the crumb topping was browning faster than I liked for the 9" x 5" loaf pan, I turned the heat down to 325 degrees F and baked the loaf pan for an additional 20 minutes.
Reheat for 15-20 minutes at 350 degrees F.
The cake:
2 c. unbleached all-purpose flour
2 c. braeburn and ginger gold apples, peeled/cored/chopped
1 1/2 c. brown sugar, packed
1 c. plain whole milk yogurt (can substitute sour cream)
2 large eggs
1/2 c. unsalted butter, softened (or melted, if you forget)
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
Crumb topping:
1/2 c. unbleached all-purpose flour
1/2 c. brown sugar, packed
4 tbsp unsalted butter, cold and cut into chunks
1/2 tsp cinnamon
1/2 c. chopped nuts (optional)
Preheat oven to 350 degrees F.
Directions
1. In a food prep, pulse to combine dry ingredients (flour, brown sugar, salt, baking soda, cinnamon) and butter.
2. Add to food prep: yogurt, eggs, and vanilla extract. Mix until well combined.
3. Pour out into a bowl and stir in chopped apples. Or, add the apples to everything in the food prep and pulse a few times. I did the latter because the food prep is fun to use.
4. Pour cake mixture into prepared (buttered) pans. For this ghastly experiment, I used a loaf pan (didn't cook through in the allotted time) and a round ring pan.
5. For the crumb topping, combine all the crumb topping ingredients in a mini food prep and pulse until coarse crumbs form. Sprinkle on top of cake mixture evenly. If you like nuts, you can add a half cup of chopped nuts to this step.
Emeril's recipe calls for a 9" x 13" baking pan and a cooking time of 35-40 minutes.
I used an 8" round coffee cake pan which cooked evenly in 40 minutes. Since the crumb topping was browning faster than I liked for the 9" x 5" loaf pan, I turned the heat down to 325 degrees F and baked the loaf pan for an additional 20 minutes.
Reheat for 15-20 minutes at 350 degrees F.
Kitchen Note: Subtitutions
Most substitutions that are of the same food category are pretty decent. For example, yogurt instead of sour cream or buttermilk, soured milk (regular milk + lemon juice) instead of buttermilk, low fat milk instead of whole milk, milk and butter instead of half and half, etc.
There are some substitutions of dissimilar categories that work pretty well, such as apple sauce, tofu, or yogurt in place of vegetable oil in baked desserts.
There is a substitution, however, for lemon juice which calls for an equal amount of vinegar. I'm sure that the type of vinegar used impacts the taste quite a lot. I tried a more mild tasting vinegar (apple cider vinegar) as a substitute and well, the eggplant dip which relies on lemon juice to marry the flavors of the eggplant and tahini together came out tasting terrible.
Note to future self: do not use vinegar in place of lemon juice when making baba ganoush. Ugh, what a disaster.
There are some substitutions of dissimilar categories that work pretty well, such as apple sauce, tofu, or yogurt in place of vegetable oil in baked desserts.
There is a substitution, however, for lemon juice which calls for an equal amount of vinegar. I'm sure that the type of vinegar used impacts the taste quite a lot. I tried a more mild tasting vinegar (apple cider vinegar) as a substitute and well, the eggplant dip which relies on lemon juice to marry the flavors of the eggplant and tahini together came out tasting terrible.
Note to future self: do not use vinegar in place of lemon juice when making baba ganoush. Ugh, what a disaster.
Pumpkin Potage
"Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush." --Wikipedia
This recipe comes from the Cooking with Dog video series on YouTube. It can be made in just under an hour, prep and cooking time; and it is really easy to make. I used a whole kabocha squash that was just under a pound. I also used turkey broth since it was available that day; you can also use chicken broth, water + a chicken bouillon cube, or vegetable stock.
Also called: kabocha squash soup
Ingredients
One medium kabocha squash, peeled, seeded and diced
One yellow onion, halved and thinly sliced
1 tbsp unsalted butter
sea salt, to taste
fresh ground black pepper, to taste
1 c. broth
3/4 c. whole organic milk
2-3 tbsp heavy cream
Directions
1. Cut squash in half and scoop out seeds with a spoon. Carefully peel the green rind from the kabocha squash using a sharp knife and vegetable peeler. Cut squash into chunks.
2. In a skillet, add butter, onions, and squash. Sauté over medium heat for 2-3 minutes or until the onions are about to caramelize. Add broth and simmer covered for 20 minutes.
3. When the squash is fork-tender, use an immersion blender to blend the squash and onion into a thick mixture. Add milk. Blend until smooth and creamy.
4. Bring potage up to a boil over medium heat. Add salt and freshly ground black pepper. Remove from heat and stir in 2-3 tablespoons of heavy cream.
Serve while hot.
This recipe comes from the Cooking with Dog video series on YouTube. It can be made in just under an hour, prep and cooking time; and it is really easy to make. I used a whole kabocha squash that was just under a pound. I also used turkey broth since it was available that day; you can also use chicken broth, water + a chicken bouillon cube, or vegetable stock.
Also called: kabocha squash soup
Ingredients
One medium kabocha squash, peeled, seeded and diced
One yellow onion, halved and thinly sliced
1 tbsp unsalted butter
sea salt, to taste
fresh ground black pepper, to taste
1 c. broth
3/4 c. whole organic milk
2-3 tbsp heavy cream
Directions
1. Cut squash in half and scoop out seeds with a spoon. Carefully peel the green rind from the kabocha squash using a sharp knife and vegetable peeler. Cut squash into chunks.
2. In a skillet, add butter, onions, and squash. Sauté over medium heat for 2-3 minutes or until the onions are about to caramelize. Add broth and simmer covered for 20 minutes.
3. When the squash is fork-tender, use an immersion blender to blend the squash and onion into a thick mixture. Add milk. Blend until smooth and creamy.
4. Bring potage up to a boil over medium heat. Add salt and freshly ground black pepper. Remove from heat and stir in 2-3 tablespoons of heavy cream.
Serve while hot.
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