 |
| If you would like to advertise on Delicious Musings please email me at this address: kitchens.sharon@gmail dot com. |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
|
|
Archive for the ‘Recipes’ Category
Monday, August 9th, 2010
This recipe sounded pretty good to me last week during one of those more shall we say uncomfortably warm days. It is not the heat as much as the wretched humidity. One would think I would welcome it in with open arms and pull it close knowing a blanket of snow and single digit temps consume me six months of the year. Nope, I’ve decided to complain. In Maine I’ve gotten used to the cooler temps, I understand the 60s and 70s, but the 90s I don’t get. On those days I hardly have the desire to eat. Of course I eat chocolate, I mean come on how could I not with all those lovely frozen forms or just slightly gooey. The rest I force myself to eat, and often late at night. Salsa and chips, cereal, and salads are about all I can find the effort to take on. Iced coffee really is not a food, though believe me I’ve made a valiant effort trying to convince my stomach otherwise.
I love fruit salsa so it makes sense I would fall for this recipe. Can you imagine anything edible that screams summertime more than watermelon? It is refreshingly cool and healthy, two essentials.
Watermelon Salsa from Screen Doors and Sweet Tea by Martha Hall Foose
Serves 8 to 10
4 cups diced, seeded watermelon cubes
1 cup diced, seeded cantaloupe cubes
2 green onions, white and green parts, thinly sliced on the diagonal (try to get these from a local farmers market)
1 jalapeno, seeded and finely chopped
2 tsp salt (I used 1 tsp)
1 tsp turbinado (raw) sugar (I used 1/2 tsp)
1 tsp acho chile power (I skipped)
1 Tbsp chopped cilantro
1 Tbsp chopped basil (fresh from my garden!!)
Grated zest and juice of 1 lime
In a large bowl, combine the watermelon, cantaloupe, onions, jalapeno, salt, sugar, chile powder, cilantro, basil, and lime zest and juice. Chill for 30 minutes before serving.
Posted in Recipes | No Comments »
Sunday, August 1st, 2010
This recipe for deviled eggs is a little unusual, including 2 Tbsp butter. Based on my taste test today I would say it is pretty good. The beauty of deviled eggs as a snack or an appetizer is most everything you need is already in your kitchen.
Sold My Soul to the Devil-ed Eggs from Screen Doors and Sweet Tea by Martha Hall Foose
12 large eggs, hard-boiled, peeled, and split lengthwise
1 tsp fine sea salt
2 green onions, white and green parts, finely chopped
2 Tbsp unsalted butter, softened
1 Tbsp dill pickle relish
1 tsp yellow mustard
2 Tbsp mayonnaise
Paprika, for garnish
In a small bowl, mash the egg yolks with a fork until smooth. Stir in the salt, onions, butter, relish, mustard, and mayonnaise. Spoon or pipe the mixture into egg-white halves. Sprinkle with paprika.
For more recipes this site looks interesting. Some sound a little gross, others could be tasty.
Posted in Comfort Food, Recipes | No Comments »
Sunday, August 1st, 2010
My aunt Emily made the best Sweet Tea. One of the great pleasures of my childhood summers spent in Magnolia, Arkansas was spending time with her in the kitchen. Emily was a true southern belle recognized by those who knew her for her grace, home (the way she kept it and the parties she commanded alongside my uncle), and culinary skills. Her dining table was a symbol of Southern hospitality. Nothing can beat her peach cobbler, the sweetest I have (and will) ever have. When accompanied by a glass of her Sweet Tea the world was okay.
Recently a friend gave me a copy of Martha Hall Foose’s Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook. Believe it or not, all these years (since my Arkansas summers) I have drunk sun brewed unsweet tea. Maybe I got by with all the sugar in the cookies that so often accompanied a glass. No more, I am back on the Sweet Tea bandwagon. Ms. Foote’s recipe is spot on. Enjoy while lounging in a hammock or resting on your porch/swing. This is meant to be drunk while taking in those summer rays we seem to be getting (thankfully) a lot of recently. xo
Sweet Tea from Screen Doors and Sweet Tea
4 pitcher-size cold-brew tea bags, or 6 Tbsp orange pekoe tea leaves in a diffuser
3/4 c sugar
Ice cubes
2 lemons, sliced
Fresh mint sprig (optional)
Place the tea bags in a large pitcher. Add 3 quarts cold water, and steep for 30 minutes (I let mine sit outside for a couple hours this morning). Meanwhile, in a small saucepan, combine 1 cup water and the sugar. Boil, stirring occasionally, until the sugar is dissolved. Remove the tea bags. Add the sugar mixture and stir to combine. Serve over ice with lemon and fresh mint, if desired.
Posted in Drink, Recipes | No Comments »
Monday, July 19th, 2010
It is official there is nothing like homemade jam. Each one I taste is so delicious. My recent batch of Blueberry Lime Jam came off great - the lids popped as they are supposed to (a little sound like the beginning of making popcorn) and this morning I had my first taste. It was so good it left me thinking what do I choose to make next and when!
Jam-making is something that can be done year-round (fresh ingredients just might not be an option), as a social event, and managed in even the tiniest kitchen. Oh, and you get to pick out which cute glass jar to use and can then put one of these adorable tags on it and gift it. However, it must be done carefully and with safety in mind. If you are new to this (as I am) and want to be sure you are following the safest methods I advise checking in with a master preserver and preferably taking a class or doing this with someone who has experience. For answers The National Center for Home Food Preservation might be a terrific resource.
Canning blogs I have discovered include Food in Jars, Canning Across America, Put Up or Shut Up, and Tigress in a Jam. As I get more into canning it will be fun to follow their posts.
The site Pick Your Own provides a brief history of the home canning jar and information on where you can find a pick-your-own farm near you.
I would like to find a copy of Mes Confitures: The Jams and Jellies of Christine Ferber, a fourth-generation French pastry chef. Please let me know if you have any experience with her recipes and/or would recommend the book.
Blueberry Lime Jam from the Ball Complete Book of Home Preserving
4 1/2 cups crushed blueberries (mine were freshly picked locally and came from my CSA)
zest and juice of one large lime (Check with a master preserver to see about using bottled lime juice in addition. I did not because I did not have any on hand and will encourage the people I am gifting my jars to refrigerate and consume within two weeks.)
1 pkg/1.75 oz regular powdered fruit pectin (Note, this is not Pomona Pectin. Should be available at your local supermarket not Whole Foods.)
5 cups granulated sugar
1. Place 8 clean 8-ounce (250 mL) mason jars on a rack in a boiling-water canner. (You can also use a large, deep saucepan or stockpot that is at least 3 inches/7.5 cm deeper than the height of the jars.) Fill the jars and canner with cool water that reaches the top of the jars. Cover and bring water to a simmer over medium heat. Do not boil.
2. Prepare 8 two-piece closures. Set screw bands aside. Place lids in a small saucepan and cover with water. Heat just to a simmer over medium heat, but do not boil. Keep lids warm until ready to use. Do not heat screw bands.
3. Measure sugar into a bowl and set aside.
4. In a colander wash blueberries in cool running water. Drain thoroughly.
5. Using a potato masher, crush berries and transfer to a 1-cup (250 mL) liquid measure. As you accumulate each cup, transfer crushed berries to a large, deep stainless steel saucepan.
6. Add lime zest and juice to crushed blueberries. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar and return to boil that cannot be stirred down. Boil hard, stirring constantly for one minute. Remove jam from heat and skim off any foam.
7. Ladle hot jam into hot jars leaving 1/4″ (0.5 cm) headspace. Remove bubbles by sliding a nonmetalic utensil down between the jam and the inside of the jar two or three times. With a clean damp cloth or paper towel, wipe jar rim and sides to remove any food residue. Using a magnetic or nonmetallic utensil, lift hot lid from water and center it on jar. Screw on band fingertip-tight.Do not over-tighten. Return filled jars to canner rack.
8. Ensure jars are completely covered by at least one inch (2.5 cm) of hot water. Cover canner and bring water to a full rolling boil over high heat. Process (continue boiling rapidly) for 10 minutes, starting timer only when water reaches a full rolling boil. At the end of the processing time, turn heat off and remove canner lid. Wait five minutes, then remove jars, without tilting. Place jars upright on a towel in a draft-free place and let cool, undisturbed for 24 hours. *Supposedly if you move the jars after only a few hours you should refrigerate and plan to consume within two weeks.
9. After 24 hours, check lids for seal. Remove screw bands and press down on the center of each lid with your finger. Sealed lids should be concave (they’ll curve downward) and will show no movement when pressed. Jars that have not been sealed properly must be refrigerated immediately and consumed within two weeks.
10. Label jars and store in a cool, dry, dark place.
Yield: six 8-ounce (250 mL) jars
Posted in Local Flavors, Recipes | 1 Comment »
Tuesday, July 13th, 2010
An easy and healthy meal, perfect for a summer night in with friends.
Crisp Green Beans with Roasted Shallots and Walnuts from Bryant Terry’s Vegan Soul Kitchen
Ingredients:
Coarse sea salt
1 pound fresh green beans, snapped at each end
1/4 cup freshly squeezed lemon juice
2 Tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp agave nectar or pure maple syrup
2 large cloves garlic, mashed
1 Tbsp fresh thyme
1/2 cup plus 1 tsp extra-virgin olive oil
Freshly ground white pepper (I used black, since that is what I had on hand)
4 large shallots
1/4 cup walnut halves, toasted, skins removed and coarsely chopped
Bring 4 quarts of water to a boil in a large pot over high heat and add 1 Tbsp of salt. Add the green beans and cook 4 to 5 minutes, until tender but still al dente. Drain the beans into a colander and chock in a bowl filled with ice water to stop cooking. Drain again and place in a large serving bowl.
In a blender, combine the lemon juice, vinegar, mustard, agave nectar, garlic, thyme, and 3/4 tsp salt. Slowly pour in 1/2 cup of olive oil with the blender going (I had to stop mine when adding ingredients). Add white pepper to taste.
Toss the green beans with the vinaigrette to coat well and set aside.
Preheat oven to 425.
In a small bowl, toss the shallots with 1 tsp of olive oil and 1/2 tsp salt.
Transfer to a parchment-lined baking sheet and bake until the shallots are charred on the outside and tender on the inside. Remove from the oven and allow to cool. Cut off and discard the blossom ends of the shallots, squeeze the shallots from their skins, and cut them into 1/2-inch pieces.
Add the shallots and the walnuts to the green beans. Toss well, and immediately remove all the ingredients with a slotted spoon to a serving bowl. Season with white pepper to taste.
Yield: 4 to 6 servings
Serve with steamed broccoli with fresh lemon, tomato wedges, and The Pioneer Woman’s Basic Breakfast Potatoes (sans the bacon fat).
Top photo Bryant Terry. Bottom photo The Pioneer Woman.
Posted in Recipes | No Comments »
Monday, July 12th, 2010
These brownies prove it is possible to be infatuated with food! After the strawberry jam workshop on Saturday I was supposed to provide something for the potluck lunch. Of course, being me, I wanted to bring something chocolatey. The outside of the brownies was just done enough and the middle gooey the way I think all delicious homemade brownies should be (the kind that leaves you licking a bit of the chocolate ooze off your fingers). Also, they were so simple to make.
It was truly gratifying seeing people enjoy them not once, but at least twice. I brought a couple home and that night it was all I could do to leave them be till the next day. Hoping you will feel the same way.
Brownies (adapted from recipe in Taste of the Taber)
Ingredients:
8 ounces unsweetened chocolate
2 sticks butter (I prefer Kate’s)
5 eggs (farm fresh if you can get them!)
1 Tbsp vanilla
1 tsp orange extract
1/4 tsp salt
1 1/3 Tbsp ground espresso
3 3/4 cups sugar
1 2/3 flour (King Arthur is good, but I’ve found locally sourced really does seem to make a difference)
Melt chocolate and butter in double boiler. Beat together vanilla, orange extract, salt, coffee, sugar, and eggs. Add chocolate. Add flour and mix until blended.
Coat pan with butter and dust very lightly with flour. Bake at 425 degrees for 30 minutes (**depending on your oven maybe lower to 350 for the last 5 minutes). Let cool for at least three hours at room temperature before serving (put the leftover brownies if there are any in the fridge overnight and enjoy a bit denser brownie the next day).
Yield: one 8×8 pan.
Posted in Baked Goods, Recipes | No Comments »
Friday, July 9th, 2010
How delicious do these banana bites look? I am going to make some this weekend. Perfect summer treats.
Photo and recipe Framed.
Posted in Comfort Food, Recipes | No Comments »
Tuesday, July 6th, 2010
I realize pea soup is probably one of the most basic things an experienced home cook has made, but believe it or not until this last weekend my soup repertoire consisted of leek soup and mushroom barley soup (promise the recipe when it is a bit cooler this fall - perhaps after another bout of mushroom foraging). Pea soup takes a few minutes to prepare, cooks for a long while, and becomes your lunch and dinner solution for the next few days. Tasty and nourishing I am eating it cold, basically because the idea of turning on the stove anytime between 8:00 a.m. - 10:00 p.m. sounds hideous. In Maine you see most people (myself included) do not have air conditioning, because really what is the point. We get maybe 5-8 days when temps rise above 82. So I have a fan on me and one on my dog.
Anyway….
Normally I would have approached this dish by referencing my go to Mark Bittman cookbook, but as chance would have it I was actually inspired to make the soup in the first place when looking back through Filip Verheyden’s (practically) pocket-sized cookbook The Basics. It is full of classic recipes (fish stock, rice pudding, mashed potatoes, mayonnaise) and techniques (steaming, smoking, marinating, poaching).
Pea Soup from The Basics
Ingredients:
3 onions
1 leek
butter
2 slices of unsmoked bacon (I used turkey bacon since I do not eat pork, it really does make the flavor)
2 quarts of white (made with veal bones) or chicken stock (I used vegetarian stock from Whole Foods)
bouquet garni (2 parts parsley, 1 part thyme and 1 part bay leaf - tie with string)
9 oz. peas
chervil sprigs (I skipped)
croutons (easy to make homemade, so much better than anything you can purchase at the market - cut off crust of a day old loaf of french bread, cut into 1-inch or slightly bigger size chunks, place on pan lined with parchment paper, lather on a bit of olive oil and maybe tapenade, sea salt…toast for 15-20 minutes till golden)
salt and pepper
Peel and roughly chop the onions and leek. Cook in a little butter without coloring. Add the sliced bacon and cook a little longer. Cover with stock, season with the bouquet garni and pepper, then bring to a boil. Add the peas and cook gently until tender. Remove the bouquet garni and puree the soup in a food processor. Correct the seasoning, then pour through a chinois (pointed sieve). Bring back to a boil, skim off the top, then mount with a knob of butter (ratio of butter to sauce is approximately 1:10). Garnish with chervil sprigs and serve with croutons.
Yield: 2 quarts.
Posted in Recipes | 1 Comment »
Tuesday, June 1st, 2010
Year round I love leeks and lemons so when I saw this risotto recipe featuring both in Cooking Light’s May, 2010 issue I tore it out and like so many other recipes it has taken days or weeks to get to, laid it down on my kitchen counter. This past weekend a cabin full of people prompted me to roundup the ingredients and make a large pot of it. Because I did not have a couple items on hand I substituted as sensibly as I could. It was deeply satisfying cooking up a pot of warm edible goodness. Cooking for friends is one of the most normal and enjoyable feeling things I do. Without any aspirations to be a gourmet chef, and simply happy to make something to feed people I care about. To contribute to a meal makes me feel as if I am part of a tight knit group, a community of people who appreciate an adventure as much as food made with fresh wholesome ingredients.
Lemon Risotto with Peas, Tarragon, and Leeks from May, 2010 issue of Cooking Light.
Ingredients:
1 cup fresh green peas (I used frozen since was on hand)
4 cups chicken stock (I used vegetable)
2 Tbsp extra-virgin olive oil
1 1/2 cups finely chopped leek (2 or 3)
1/2 cup chopped shallots
1 cup uncooked Arborio rice or other medium-grain rice
3 Tbsp dry white wine (I used 4 Tbsp)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese (there is NO substitute for fresh in this case)
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 Tbsp chopped fresh tarragon (I used Italian parsley since that was on hand)
1 Tbsp butter (I skipped)
Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water, drain well.
Bring stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup of stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas, cook 1 minute. Stir in cheese, rind, juice, salt, and pepper.
Remove from heat, stir in tarragon and butter.
Yield: 8 servings (serving size: about 1/2 cup).
Posted in Recipes, Uncategorized | 1 Comment »
Monday, May 10th, 2010
My barbecue this past weekend was rained out, but a festive presence was attained nonetheless by a few friends who traveled up from Boston and down from the MidCoast. After getting over our initial disappointment (the weather), we considered our options and a couple of us began baking. I made Melody’s Flourless Chocolate Fudge Cake and my friend James made the gluten-free Strawberry Sponge Cake from Darina Allen and Rosemary Kearney’s book Healthy Gluten-free Eating. Both desserts were delicious, but thankfully James (a superb home cook and baker) was a bit healthier than my unapologetically sweet celebration of butter (one pound), chocolate (18 ounces) and eggs (nine).
Our desserts were joined by an assortment of barbecue themed foods including chicken sausages, beef/veggie kabobs, tofu hot dogs, red potato salad, three bean salad, chips, salsa, hummus, and some of the best deviled eggs I have ever had (thank you Crista and Townsend!!).
There is such satisfaction in seeing really good friends, eating great food, and drinking delicious wines. A few mismatched chairs, the sound of rain softly hitting the deck (once again Maine’s forecasters were a bit off with their 100% chance of thunderstorms), a guy standing in a garage holding a beer watching the grill, and honest conversation.
Fresh Strawberry Sponge Cake (Gluten-Free)
140g (4 1/2 oz) butter
175g (6 oz) caster sugar
3 eggs
110g (4 oz) rice flour
50g (2 oz) ground almonds
1 1/2 tsp gluten-free baking powder
1 tsp xanthan gum
1 tsp milk
For the filling:
300 ml (10 fl oz) whipping cream, softly whipped
225g (8 oz) fresh strawberries, sliced
Caster sugar for dusting (confectioners sugar is fine)
2 x 18cm (7in) sandwich tins
Preheat the oven to 180C/350F. Grease the two cake tins and dust with rice flour, then line the base of each with a round of greaseproof paper.
Cream the butter, gradually add the sugar and beat until pale, light and soft. Add the eggs, one at a time, and beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture.)
Sift the rice flour, ground almonds, baking powder and xanthan gum together and stir in gradually. Mix all together lightly and add the milk to moisten.
Divide the mixture evenly between the two tins and make a slight hollow in the center. Bake for about 20 - 25 minutes or until a skewer inserted into the center comes out clean. Turn the cakes onto a wire rack and leave to cool.
Sandwich the cakes together with the whipped cream and sliced strawberries. Dust with caster sugar. Serve on an old-fashioned plate with a doyley (we nixed the doyley).
Posted in Baked Goods, Friends, Recipes | No Comments »
|
|
|
|
|
