Months ago, a friend asked me for this recipe. I still haven't given it to her, so I am just adding it here. I was shocked to find it wasn't already on this blog--I've been making it five years as my go to baked mac and cheese recipe.
This recipe has lots of different cheese. You don't really need to use all the cheeses--just aim for 4 cups of cheese, whatever combination floats your boat. However, be sure to use the velveeta--it helps make the mac and cheese creamier.
This is not a healthy recipe. If you don't already know this, I'll let you in to a little secret--mac and cheese is not healthy to start with. This one is particularly bad for you, so make it on occasion and enjoy it thoroughly!
Makes one 9x13" pan and serves about 6 (to maybe 8 depending on serving size)
Baked Mac and Cheese
adapted from the foodnetwork.com
3/4 lbs (12 oz) elbow macaroni
4 eggs
1/3 c Velveeta cheese, cut into small cubes (small is important so it melts quickly)
5 T butter, melted
2 c half and half, divided
4 c grated cheese (recommended: 2 c cheddar, 1 c mozzarella, 1/3 c Asiago, 1/3 c Gruyere, 1/3 c Monterey Jack)
dash of salt
black pepper
Cook the macaroni according to the package directions to al dente. Drain and keep warm. Whisk the eggs in a large bowl while the macaroni cooks. Add the Velveeta, butter and 1/2 c of half and half to the eggs. Add the hot macaroni and toss until the Velveeta is melted and mixture is smooth (if the Velveeta doesn't melt the whole way, that's ok too). Add the remaining 1 1/2 c half and half and the grated cheese. Season with salt and pepper and toss until completely combined in a large bowl.
Pour the mixture into a 9x13" baking pan and bake for 1 hour in a preheated 325 degrees oven.
Friday, November 15, 2013
Sunday, November 10, 2013
Pumpkin Cupcakes with the Best Icing Ever
Many months seem to have desserts that belong to them. June, July, and August are for ice cream, popsicles, and cold desserts. September is for apple desserts. October is for all things pumpkin and cupcaky. December is for cookies. January is for sneaking in bread pudding once I'm done trying to eat healthy. February is for cherry and strawberry desserts. Spring and summer months (depending on where you live) also get berry crisps, strawberry tarts, and other light, not so filling desserts.
November gets pies. Every imaginable kind of pie. Some pumpkin desserts make the cut, but mostly, it's pies. November is not for cupcakes. Sorry, November.
Yet, here it is, November 10 and I am posting a cupcake recipe. I still have pureed butternut squash in my fridge and there was that school fall festival yesterday, complete with a cake walk. I made cupcakes. They were fabulous. So November, you can have these cupcakes too, especially if they sneak in at the beginning of the month, before the pies take over.
We were thankful these were mostly donated to the school cake walk. Otherwise, Curtis and I would have eaten way.too.many. The icing was incredible--salted caramel. One cupcake was all we each got and it was just enough to leave me thinking about exactly how good those cupcakes were and how lucky two cake walk winners were.
If you want, you can make the salted caramel sauce days in advance. Just refrigerate and then reheat before to room temperature (so it's pourable) before using. If you don't feel like messing with making caramel, you can also use store bought salted caramel sauce. Just be sure to buy the good stuff (with real ingredients, not the cheapest on the shelf).
A single recipe makes 15 cupcakes. Go ahead and just double the recipe. Share the love.
Pumpkin Cupcakes with Salted Caramel Icing
adapted from twopeasandtheirpod.com
Cupcakes:
3/4 c (12 T) unsalted butter, at room temperature
1 2/3 c flour
2 t baking powder
1 t salt
1/2 t cinnamon
1/4 t freshly grated nutmeg
1 c cooked pumpkin (butternut squash) puree or canned pumpkin
1 c brown sugar
1/2 c sugar
1 t vanilla
2 large eggs
Salted Caramel Sauce:
1 c sugar
6 T butter, at room temperature, cut into pieces
1/2 c heavy cream
1/2 T fleur de sel or other fancy, coarse sea salt (it's worth it to buy this in bulk folks. Totally worth it)
Frosting:
3/4 c (12 T) butter at room temperature
2 c powdered sugar
1/2 c salted caramel sauce (from above)
For the cupcakes: In a saucepan, melt the butter over medium (or medium-low, up to you, I like medium) and cook, swirling occasionally, until the butter turns golden brown. Watch carefully to prevent from burning. The butter should smell nice and nutty. Remove from heat and allow to cool. Meanwhile, in a small to medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a larger bowl, stir together the pumpkin, sugar, eggs, vanilla extract, and browned butter. Add the flour mixture and whisk until just combined. Line muffin cups with paper liners. Fill each cup 3/4 full. Bake in a preheated 325 degrees oven 20 -25 minutes. Transfer to a wire rack after they have cooled a bit and allow to cool completely before icing.
For the salted caramel sauce: While the cupcakes bake, make the caramel sauce. Heat the sugar in a small saucepan over medium to medium-high heat. Stir in the sugar as it begins to melt and stir frequently until the sugar is melted. Once the sugar has melted, no longer stir. Swirl the pan if you need to stir the sugar. Continue cooking the sugar until it reaches a deep amber color (a lighter amber color will give you a milder flavor), being careful not to scorch it. If you are unsure, use a candy/fry thermometer and cook until the sugar reaches 350 degrees. Carefully add the butter and stir (caramel will bubble up vigorously when things like butter or cream are added). Stir until the butter is melted. Remove from heat and stir in the cream. Sir in the fleur de sel. Melted sugar is extremely hot. Let it cool in the pan for 10 minutes and then you can pour into a jar or other storage container.
For the frosting: Beat the butter until light in color and fluffy. Add the powdered sugar and continue to beat until the sugar is incorporated. Add 1/2 c of the salted caramel sauce and beat to combine. Increase the mixer speed to medium-high (depending on your mixture) and beat until airy and fluffy.
Frost the cooled cupcakes. For embellishment you can drizzle extra caramel sauce on top or top with a square pretzel (my favorite!).
November gets pies. Every imaginable kind of pie. Some pumpkin desserts make the cut, but mostly, it's pies. November is not for cupcakes. Sorry, November.
Yet, here it is, November 10 and I am posting a cupcake recipe. I still have pureed butternut squash in my fridge and there was that school fall festival yesterday, complete with a cake walk. I made cupcakes. They were fabulous. So November, you can have these cupcakes too, especially if they sneak in at the beginning of the month, before the pies take over.
We were thankful these were mostly donated to the school cake walk. Otherwise, Curtis and I would have eaten way.too.many. The icing was incredible--salted caramel. One cupcake was all we each got and it was just enough to leave me thinking about exactly how good those cupcakes were and how lucky two cake walk winners were.
If you want, you can make the salted caramel sauce days in advance. Just refrigerate and then reheat before to room temperature (so it's pourable) before using. If you don't feel like messing with making caramel, you can also use store bought salted caramel sauce. Just be sure to buy the good stuff (with real ingredients, not the cheapest on the shelf).
A single recipe makes 15 cupcakes. Go ahead and just double the recipe. Share the love.
Pumpkin Cupcakes with Salted Caramel Icing
adapted from twopeasandtheirpod.com
Cupcakes:
3/4 c (12 T) unsalted butter, at room temperature
1 2/3 c flour
2 t baking powder
1 t salt
1/2 t cinnamon
1/4 t freshly grated nutmeg
1 c cooked pumpkin (butternut squash) puree or canned pumpkin
1 c brown sugar
1/2 c sugar
1 t vanilla
2 large eggs
Salted Caramel Sauce:
1 c sugar
6 T butter, at room temperature, cut into pieces
1/2 c heavy cream
1/2 T fleur de sel or other fancy, coarse sea salt (it's worth it to buy this in bulk folks. Totally worth it)
Frosting:
3/4 c (12 T) butter at room temperature
2 c powdered sugar
1/2 c salted caramel sauce (from above)
For the cupcakes: In a saucepan, melt the butter over medium (or medium-low, up to you, I like medium) and cook, swirling occasionally, until the butter turns golden brown. Watch carefully to prevent from burning. The butter should smell nice and nutty. Remove from heat and allow to cool. Meanwhile, in a small to medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a larger bowl, stir together the pumpkin, sugar, eggs, vanilla extract, and browned butter. Add the flour mixture and whisk until just combined. Line muffin cups with paper liners. Fill each cup 3/4 full. Bake in a preheated 325 degrees oven 20 -25 minutes. Transfer to a wire rack after they have cooled a bit and allow to cool completely before icing.
For the salted caramel sauce: While the cupcakes bake, make the caramel sauce. Heat the sugar in a small saucepan over medium to medium-high heat. Stir in the sugar as it begins to melt and stir frequently until the sugar is melted. Once the sugar has melted, no longer stir. Swirl the pan if you need to stir the sugar. Continue cooking the sugar until it reaches a deep amber color (a lighter amber color will give you a milder flavor), being careful not to scorch it. If you are unsure, use a candy/fry thermometer and cook until the sugar reaches 350 degrees. Carefully add the butter and stir (caramel will bubble up vigorously when things like butter or cream are added). Stir until the butter is melted. Remove from heat and stir in the cream. Sir in the fleur de sel. Melted sugar is extremely hot. Let it cool in the pan for 10 minutes and then you can pour into a jar or other storage container.
For the frosting: Beat the butter until light in color and fluffy. Add the powdered sugar and continue to beat until the sugar is incorporated. Add 1/2 c of the salted caramel sauce and beat to combine. Increase the mixer speed to medium-high (depending on your mixture) and beat until airy and fluffy.
Frost the cooled cupcakes. For embellishment you can drizzle extra caramel sauce on top or top with a square pretzel (my favorite!).
Wednesday, November 6, 2013
Banh xeo or Vietnamese Crepes
Plenty by Yotam Ottolenghi continues to please!
I decided this would be a good recipe based on the three daikon radishes that had been sitting in my crisper drawer for 6 months. I figured it was time they were used, especially since we are due to get fresh daikon in box soon.
Let me start by telling you, I am not a crepe maker. I've attempted it twice now, and well, both times things haven't gone well. This time resembled the first time. My crepes were too thick and sticking to the pan--they ended up as scrambled crepes instead of the real deal. Thankfully, this time I had someone to bail me out.
As I stood, baffled, over the crepe pan, Curtis walked into the house in his biking clothes. He had biked home from work and came over to see what I was doing. "Your batter is too thick," he informed and then moved me out of the way and took over. Whew. In no time, he had the batter at the right consistency, heated up a second pan, and cranked up the heat on the first pan. Before long, he was flipping crepes off the crepe pan (into the air--all fancy like) and pulling beautiful crepes off both the crepe pan and cast iron skillet.
That's one of the great things about being married. Sometimes, when one of us is floundering, the other one call bail us out.
We learned a few things here:
•The pan temperature needs to be very hot. The cast iron skillet works better than the crepe pan because it holds the heat better.
•The batter needs to be very thin.
•A single batch is probably plenty, but a double batch worked perfectly because there was a lot of room for trial and error.
•The electric griddle we use for making pancakes would probably work beautifully for this recipe.
Once we got the crepes off the pan in crepe shape, we served them straight the kids. I was nervous we the filling wouldn't satisfy the kids or the taste of the crepes would throw them off. Nope! They loved the crepes. J ate three and the other two each ate two. The crepes tasted wonderful and the sauce was fabulous (the boys even ate the sauce. M boycotts sauces on principal, unless we're talking maple syrup).
This recipes calls for enoki mushrooms. I tried two stores (HEB and Whole Foods) and couldn't find them. I finally found a cute bundle of them at our closest Asian grocery store. I'd like to use them, but need to have the energy and time to go to multiple stores to source them. If you want to add a meat, you can cooks some shrimp or prawns to add to the fillings. HEB had the rice flour--which makes the recipe vegetarian (if you substitute sweet soy sauce for the fish sauce) and gluten free.
Serves 4 -5.
Bahn xeo or Vietnamese Crepes with Fresh Vegetables and Herbs
adapted a hair from Plenty by Yotam Ottolenghi
Crepes
1 1/3 c rice flour
1 egg
1/2 t salt
1 t ground turmeric
1 3/4 c (1-13.66 oz can) unsweetened coconut milk
a bit of sunflower oil
Sauce
2 1/2 T lime juice
1 1/2 T sesame oil
1 T brown sugar
1 T rice wine vinegar
1 T (or more, to taste) fish sauce (nuoc mam) or sweet soy sauce
2 t grated fresh ginger
1/2 t salt
1 garlic clove, crushed (optional)
1 fresh red chile, finely chopped (optional)
Filling
1- 2 large carrots, peeled and thinly shredded
1 daikon radish, peeled and thinly shredded
4 green onions, sliced on an angle
1 fresh green chile, cut into long thin strips
1 1/2 c snow peas (or more--we love these), cut into long thin strips
1/2 - 1 c cilantro leaves, roughly chopped
1/3-2/3 c basil leaves (preferably Thai basil), roughly chopped
1/4 c mint leaves, roughly chopped
1 c mung bean sprouts
1 c enoki mushrooms
Blend the rice flour, egg, salt, and turmeric in a large bowl. Slowly whisk in the coconut milk, whisking well to avoid a lumpy batter. Add more coconut milk or water (put water in the coconut milk can to get all the coconut milk out) until the batter is the consistency of light cream. Set aside to rest.
Prepare the filling ingredients if you haven't already done so. Put each filling in it's own bowl so people can choose what they want.
Whisk together all the sauce ingredients and adjust the flavor adding more red chile if using or fish sauce (if using). Set aside.
To cook the crepes, add more coconut milk or water to the batter if it has thickened while resting. Heat up a large nonstick frying pan (or a cast iron skillet or an electric griddle--the electric griddle doesn't let you swirl the crepe batter around though, which is kinda fun). The pan should be pretty hot. Add a little sunflower oil. Put some batter in the pan, if not using an electric griddle, swirl it around to cover the surface. Once the bottom is golden brown, carefully turn the crepe over. If the crepe isn't cooked enough or the pan isn't hot enough, the crepe will probably stick and you'll end up with scrambled crepes. Remove from pan and repeat with remaining batter.
Place a crepe on each plate and top desired fillings in the middle of it (like a taco!). Drizzle some sauce over top and fold or roll up. If desired, drizzle some extra sauce over top.
I decided this would be a good recipe based on the three daikon radishes that had been sitting in my crisper drawer for 6 months. I figured it was time they were used, especially since we are due to get fresh daikon in box soon.
Let me start by telling you, I am not a crepe maker. I've attempted it twice now, and well, both times things haven't gone well. This time resembled the first time. My crepes were too thick and sticking to the pan--they ended up as scrambled crepes instead of the real deal. Thankfully, this time I had someone to bail me out.
As I stood, baffled, over the crepe pan, Curtis walked into the house in his biking clothes. He had biked home from work and came over to see what I was doing. "Your batter is too thick," he informed and then moved me out of the way and took over. Whew. In no time, he had the batter at the right consistency, heated up a second pan, and cranked up the heat on the first pan. Before long, he was flipping crepes off the crepe pan (into the air--all fancy like) and pulling beautiful crepes off both the crepe pan and cast iron skillet.
That's one of the great things about being married. Sometimes, when one of us is floundering, the other one call bail us out.
We learned a few things here:
•The pan temperature needs to be very hot. The cast iron skillet works better than the crepe pan because it holds the heat better.
•The batter needs to be very thin.
•A single batch is probably plenty, but a double batch worked perfectly because there was a lot of room for trial and error.
•The electric griddle we use for making pancakes would probably work beautifully for this recipe.
Once we got the crepes off the pan in crepe shape, we served them straight the kids. I was nervous we the filling wouldn't satisfy the kids or the taste of the crepes would throw them off. Nope! They loved the crepes. J ate three and the other two each ate two. The crepes tasted wonderful and the sauce was fabulous (the boys even ate the sauce. M boycotts sauces on principal, unless we're talking maple syrup).
Serves 4 -5.
Bahn xeo or Vietnamese Crepes with Fresh Vegetables and Herbs
adapted a hair from Plenty by Yotam Ottolenghi
Crepes
1 1/3 c rice flour
1 egg
1/2 t salt
1 t ground turmeric
1 3/4 c (1-13.66 oz can) unsweetened coconut milk
a bit of sunflower oil
Sauce
2 1/2 T lime juice
1 1/2 T sesame oil
1 T brown sugar
1 T rice wine vinegar
1 T (or more, to taste) fish sauce (nuoc mam) or sweet soy sauce
2 t grated fresh ginger
1/2 t salt
1 garlic clove, crushed (optional)
1 fresh red chile, finely chopped (optional)
Filling
1- 2 large carrots, peeled and thinly shredded
1 daikon radish, peeled and thinly shredded
4 green onions, sliced on an angle
1 fresh green chile, cut into long thin strips
1 1/2 c snow peas (or more--we love these), cut into long thin strips
1/2 - 1 c cilantro leaves, roughly chopped
1/3-2/3 c basil leaves (preferably Thai basil), roughly chopped
1/4 c mint leaves, roughly chopped
1 c mung bean sprouts
1 c enoki mushrooms
Blend the rice flour, egg, salt, and turmeric in a large bowl. Slowly whisk in the coconut milk, whisking well to avoid a lumpy batter. Add more coconut milk or water (put water in the coconut milk can to get all the coconut milk out) until the batter is the consistency of light cream. Set aside to rest.
Prepare the filling ingredients if you haven't already done so. Put each filling in it's own bowl so people can choose what they want.
Whisk together all the sauce ingredients and adjust the flavor adding more red chile if using or fish sauce (if using). Set aside.
To cook the crepes, add more coconut milk or water to the batter if it has thickened while resting. Heat up a large nonstick frying pan (or a cast iron skillet or an electric griddle--the electric griddle doesn't let you swirl the crepe batter around though, which is kinda fun). The pan should be pretty hot. Add a little sunflower oil. Put some batter in the pan, if not using an electric griddle, swirl it around to cover the surface. Once the bottom is golden brown, carefully turn the crepe over. If the crepe isn't cooked enough or the pan isn't hot enough, the crepe will probably stick and you'll end up with scrambled crepes. Remove from pan and repeat with remaining batter.
Place a crepe on each plate and top desired fillings in the middle of it (like a taco!). Drizzle some sauce over top and fold or roll up. If desired, drizzle some extra sauce over top.
Tuesday, October 29, 2013
Apple Cake (Not the bundt kind)
For years, I would make Jewish Apple Cake a couple of times each fall. It was a production. Great numbers of apples needed to peeled and sliced. I carefully tried to divide a batter into thirds. I prayed when it was time to remove the cake from the pan. Would it stick or would it come out cleanly and be presentable?
Last year, I found a new apple cake recipe. Sadly, I haven't gone back to the Jewish Apple Cake since. I discovered this new cake was the perfect camping cake. I make it in a 9x13" pan and all weekend, we snack on the cake--for breakfast while we wait for breakfast to be made, as a mid-morning/mid-afternoon snack, for dessert for lunch. It's perfect.
I also don't peel the apples or thinly slice them--cubing them is just fine. Sometimes, I mess up and don't follow the directions exactly--more than once, I forget put a layer of brown sugar/butter in the middle so I put a double thick layer on top. Regardless, this cake is good and gets eaten quickly, whether we are camping or at home.
Makes one 9x13" pan
Apple Cake
adapted from thekitchn.com
1 1/2 c yogurt, well stirred (don't use Greek, it's too thick and doesn't have enough liquid)
2/3 c oil
a scant 1/4 c fresh lemon juice
1 c sugar
3 large eggs
1 1/2 t vanilla
1 1/2 lbs tart apples, such as Granny Smith
2 1/2 c flour
2 1/2 t baking powder
3/4 t baking soda
1/2 t salt
pinch of freshly grated nutmeg
1/2 t cinnamon
1 c brown sugar
1 fat T cinnamon
4 T butter, at room temperature
Whisk together the yogurt, oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Core the apples and chop into 1/2" chunks. Stir the chopped apple into the liquid ingredients. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 t cinnamon into the liquid ingredients and stir just until no lumps (minus the apples) remain.
In a separate small bowl, combine the brown sugar, 1 T cinnamon, and butter.
Pour half of the apple batter into a greased 9 x 13" pan. Sprinkle half the cinnamon-brown sugar mixture over the apple batter. Carefully spread the rest of the batter over top. I find it's easiest to do this by dropping it by large spoonfuls onto the cinnamon-brown sugar and then carefully connecting the spoonfuls with a rubber scraper. Sprinkle the remaining cinnamon-brown sugar over the top.
Bake 45-55 minutes, or until a tester comes out clean in a preheated 350 degrees oven. If it is browning too fast, cover it with foil at the end. Let cool on a cooling rack for 15 minutes before cutting.
Last year, I found a new apple cake recipe. Sadly, I haven't gone back to the Jewish Apple Cake since. I discovered this new cake was the perfect camping cake. I make it in a 9x13" pan and all weekend, we snack on the cake--for breakfast while we wait for breakfast to be made, as a mid-morning/mid-afternoon snack, for dessert for lunch. It's perfect.
I also don't peel the apples or thinly slice them--cubing them is just fine. Sometimes, I mess up and don't follow the directions exactly--more than once, I forget put a layer of brown sugar/butter in the middle so I put a double thick layer on top. Regardless, this cake is good and gets eaten quickly, whether we are camping or at home.
Makes one 9x13" pan
Apple Cake
adapted from thekitchn.com
1 1/2 c yogurt, well stirred (don't use Greek, it's too thick and doesn't have enough liquid)
2/3 c oil
a scant 1/4 c fresh lemon juice
1 c sugar
3 large eggs
1 1/2 t vanilla
1 1/2 lbs tart apples, such as Granny Smith
2 1/2 c flour
2 1/2 t baking powder
3/4 t baking soda
1/2 t salt
pinch of freshly grated nutmeg
1/2 t cinnamon
1 c brown sugar
1 fat T cinnamon
4 T butter, at room temperature
Whisk together the yogurt, oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Core the apples and chop into 1/2" chunks. Stir the chopped apple into the liquid ingredients. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 t cinnamon into the liquid ingredients and stir just until no lumps (minus the apples) remain.
In a separate small bowl, combine the brown sugar, 1 T cinnamon, and butter.
Pour half of the apple batter into a greased 9 x 13" pan. Sprinkle half the cinnamon-brown sugar mixture over the apple batter. Carefully spread the rest of the batter over top. I find it's easiest to do this by dropping it by large spoonfuls onto the cinnamon-brown sugar and then carefully connecting the spoonfuls with a rubber scraper. Sprinkle the remaining cinnamon-brown sugar over the top.
Bake 45-55 minutes, or until a tester comes out clean in a preheated 350 degrees oven. If it is browning too fast, cover it with foil at the end. Let cool on a cooling rack for 15 minutes before cutting.
Tuesday, October 22, 2013
Eggplant Croquettes
I have a new secret cooking boyfriend, Yotam Ottolenghi. I own his cookbook, Jerusalem, and recently decided to check out his book, Plenty, from our public library. I looked through the entire cookbook twice before I noticed it was missing meat. Two times until I finally realized this cookbook was vegetarian.
That's my definition of a fabulous vegetarian cookbook--you don't miss the meat. There aren't a lot of fake meat products (that have been processed like crazy). In fact, there are zero fake meat products and limited tofu and soybean recipes. Fabulous! In my opinion, it is up there with the Moosewood cookbooks (which are my absolute favorite vegetarian cookbooks). This cookbook is going on my Christmas wish list--maybe the dog will get this one for me. Until then, I need to share a few recipes here so I have them in case the dog forgets what to get me.
Now that I have mastered frying, after many, many failed attempts, this recipe was relatively simple. It is a time consuming recipe, but most of the time was letting eggplant drain (30 minutes) and chill (20-30 minutes). Hands on time wasn't bad at all. Everyone in my a family ate these, until.....until...M dissected the croquettes because I wouldn't tell her what was inside it and she discovered there was, horror of horrors, eggplant.
The dipping sauce that accompanies the croquettes is a basic mayonnaise. It is completely optional, however I would recommend serving a dipping sauce with this--a flavored mayonnaise, marinara, tartar sauce, or whatever your favorite sauce for breaded, fried foods are (the kids used ketchup).
This serves 6.
Eggplant Croquettes
adapted slightly from Plenty by Yotam Ottolenghi
4 medium eggplants
2 medium russet potatoes, cooked, peeled, and smashed
1 large egg, beaten
5 oz feta, crumbled
3 T grated Parmesan
1/2 t salt
black pepper
1 3/4 (or possibly more) c dried white breadcrumbs (or panko)
canola, safflower, or sunflower oil for frying
Optional Mayonnaise
1 egg yolk
1 small garlic clove, crushed (optional)
1 1/2 T lemon juice
1/4 t salt
1/4 c grapeseed or olive oil (the oil gives the mayo a lot of it's flavor)
1/4 c olive oil
2 T chopped tarragon (optional, again this gives a lot of the flavor though)
Roast the eggplants (I prefer on a hot grill, as if I was making baba ganoush. Char all the sides until the eggplant is very soft). Cool the eggplants slightly, until you can touch them, make a slit along each eggplant and use a spoon to scoop out the flesh. Leave the black skin behind. If there are lot of seeds, you can also discard some of them (but try to avoid taking out a lot of flesh). Place the flesh in the colander and discard the skin (and seeds if you removed some). Let drain for 30 minutes or more to get rid of some of the liquid.
Place the eggplant flesh in a large bowl. Add the smashed potatoes (not mashed with milk, just smashed up), egg, feta, Parmesan, salt and a dash of pepper. Stir together with a fork. Add half the bread crumbs and stir. The mixture should be solid enough to hold its shape, but it will still be very sticky. If you need to, add more breadcrumbs until the mixture will hold together.
Remove the mixture from the bowl and divide it into four. Roll each portion into a thick sausage about 1 inch in diameter. Sprinkle the remaining breadcrumbs on the work surface and very gently roll the eggplant/potato mixture in them until they are completely coated. Carefully transfer to a baking sheet and refrigerate for at least 20 minutes. If the long snakes (sausages, I'm a mom) break apart when you are transferring them, that's ok. Stick them back together the best you can.
While the croquettes refrigerate, make the mayonnaise. In a small bowl (or a small food processor if you have one), place the egg yolk, garlic, lemon juice, and salt. Using a handheld mixture fitted with a whisk (or you can whisk by hand), whisk the mixture on high speed. While you whisk, slowly add the oils, one after another, in a slow, steady stream. When the mixture resembles mayo (thick and creamy), fold in the tarragon. Store in fridge.
Cut each cooled snake into 2 1/4" barrel-shaped pieces. Pour enough frying oil--I use canola or safflower--into a heavy skillet (I use my black cast iron skillet) to come up about 3/4 inches on the sides. Heat up the oil over medium high heat (to around 350 degrees. I find the secret to successful frying is a frying/candy thermometer, which is very different than a meat thermometer because it goes much hotter). Fry the croquettes in small batches for about 3 minutes, turning them to color them evenly. Transfer to the paper towels to drain.
Serve hot with a dipping sauce.
Friday, September 6, 2013
Shepherd's Pie
My library books are due tomorrow. While that normally wouldn't make a difference to a recipe blog, if you have recipes from library books to modify, it makes a big difference.
While I have enjoyed the two recipes I made from Greenspan's Around My French Table, it's not one that is going on my "to buy" list. Too fancy and time intensive.
This recipe started out in the fancy and time intensive way. However, I strayed a great deal from the traditional French Hachis Parmentier (fancy pants French way of saying Shepherd's Pie). I'm including a quick method and a slower method along with a couple of other changes I want to try next time I make this.
This serves 4 - 6. If you want to make this ahead of time, do all but the potatoes. Cook and mash the potatoes immediately before it goes in the oven.
Shepherd's Pie
adapted from Dorie Greenspan's Around my French Table
Slow Version Meat
1 lb boneless beef chuck, cut into 1" cubes
1 small onion, sliced
2 carrots, sliced 1/4" thick
1 stalk celery, sliced 1/4"thick
2 garlic cloves, smashed
2 parsley sprigs
1 bay leaf
1 t salt
1/4 t whole black peppercorns
6 c water
1/2 lb ground beef
1 t tomato paste
1-2 c mushrooms, sliced
Fast Version Meat
1 1/2 lbs ground beef
1 small onion, diced
2 carrots, cut in half and sliced 1/4" thick
1 stalk celery, diced
2 garlic cloves, minced
1 - 2 c mushrooms, sliced
1 t tomato paste
1- 3 c beef broth (you will use this as needed, amt will vary)
salt to taste
2 T parsley, chopped
The Topping (for both versions)
2 lbs potatoes, quartered (or cut into medium chunks)
1/2 c milk
1/4 c heavy cream (optional, can also just use an extra 1/4 c milk)
3 T butter, at room temperature
1/2 c Swiss type cheese (swiss, emmenthal, gruyere, comte, etc), shredded (optional)
For the slow version:
Put the beef chuck, onion, carrots, celery, cloves, parsley, bay leaf, salt, peppercorns, and water into a large soup pot and bring to a boil. Skim off the foam that comes to the surface. Lower the heat and simmer for 3 1/2 hours. Strain the solids from the broth (meat and vegetables), reserving broth. You won't use much of the broth, you reserve the extra broth for the next time you make the fast version of this. Transfer the meat to a cutting board and chop into small pieces. The meat will fall apart. Set aside both the meat and the vegetables.
Put a large skillet over medium heat. Brown the ground beef. Add the mushrooms and cook until the mushrooms release their juices. Stir in the tomato paste. Add the reserved vegetables and chopped beef. Stir in a cup of the reserved broth and bring to boil. You want the beef and vegetables to be moist, but not runny. Season with salt and pepper. Pour into a 2 qt oven casserole dish. Set aside.
For the fast version:
In a large skillet over medium heat, brown the ground beef. Add the onions, celery, and mushrooms and cook until the mushrooms release their juices and the onions have softened. Add the garlic and saute another minute. Stir in the carrots. Add the tomato paste and 1 c beef broth. Bring to a boil and simmer until the carrots are tender, adding more broth if the mixture gets dry. Season with salt and pepper. Stir in the parsley. Pour into a 2 qt casserole dish. Set aside.
For the topping (both versions):
While the ground beef browns, put the potatoes in a medium pot and add just enough water cover potatoes. Bring the covered pot to a boil and simmer until potatoes are fork tender, about 20 minutes. Drain well. As soon as you are able, peel the potatoes (potatoes should still be very, very hot). Heat up milk/cream. Mash potatoes (I use an electric mixer to do this, you can do it however you prefer). Pour in milk/cream, add butter, and continue to mash. Season to taste with salt and pepper. Scoop the mashed potatoes over the meat and vegetables, spreading them evenly throughout the pan. Sprinkle grated cheese over top if desired. If you want, you can also dot the top with small pieces of butter (use a total of 1 T butter).
Bake at 400 degrees for 30 minutes or until filling is bubbly and the potatoes are golden. (If you don't use butter or cheese, the potatoes won't be quite as golden).
While I have enjoyed the two recipes I made from Greenspan's Around My French Table, it's not one that is going on my "to buy" list. Too fancy and time intensive.
This recipe started out in the fancy and time intensive way. However, I strayed a great deal from the traditional French Hachis Parmentier (fancy pants French way of saying Shepherd's Pie). I'm including a quick method and a slower method along with a couple of other changes I want to try next time I make this.
This serves 4 - 6. If you want to make this ahead of time, do all but the potatoes. Cook and mash the potatoes immediately before it goes in the oven.
Shepherd's Pie
adapted from Dorie Greenspan's Around my French Table
Slow Version Meat
1 lb boneless beef chuck, cut into 1" cubes
1 small onion, sliced
2 carrots, sliced 1/4" thick
1 stalk celery, sliced 1/4"thick
2 garlic cloves, smashed
2 parsley sprigs
1 bay leaf
1 t salt
1/4 t whole black peppercorns
6 c water
1/2 lb ground beef
1 t tomato paste
1-2 c mushrooms, sliced
Fast Version Meat
1 1/2 lbs ground beef
1 small onion, diced
2 carrots, cut in half and sliced 1/4" thick
1 stalk celery, diced
2 garlic cloves, minced
1 - 2 c mushrooms, sliced
1 t tomato paste
1- 3 c beef broth (you will use this as needed, amt will vary)
salt to taste
2 T parsley, chopped
The Topping (for both versions)
2 lbs potatoes, quartered (or cut into medium chunks)
1/2 c milk
1/4 c heavy cream (optional, can also just use an extra 1/4 c milk)
3 T butter, at room temperature
1/2 c Swiss type cheese (swiss, emmenthal, gruyere, comte, etc), shredded (optional)
For the slow version:
Put the beef chuck, onion, carrots, celery, cloves, parsley, bay leaf, salt, peppercorns, and water into a large soup pot and bring to a boil. Skim off the foam that comes to the surface. Lower the heat and simmer for 3 1/2 hours. Strain the solids from the broth (meat and vegetables), reserving broth. You won't use much of the broth, you reserve the extra broth for the next time you make the fast version of this. Transfer the meat to a cutting board and chop into small pieces. The meat will fall apart. Set aside both the meat and the vegetables.
Put a large skillet over medium heat. Brown the ground beef. Add the mushrooms and cook until the mushrooms release their juices. Stir in the tomato paste. Add the reserved vegetables and chopped beef. Stir in a cup of the reserved broth and bring to boil. You want the beef and vegetables to be moist, but not runny. Season with salt and pepper. Pour into a 2 qt oven casserole dish. Set aside.
For the fast version:
In a large skillet over medium heat, brown the ground beef. Add the onions, celery, and mushrooms and cook until the mushrooms release their juices and the onions have softened. Add the garlic and saute another minute. Stir in the carrots. Add the tomato paste and 1 c beef broth. Bring to a boil and simmer until the carrots are tender, adding more broth if the mixture gets dry. Season with salt and pepper. Stir in the parsley. Pour into a 2 qt casserole dish. Set aside.
For the topping (both versions):
While the ground beef browns, put the potatoes in a medium pot and add just enough water cover potatoes. Bring the covered pot to a boil and simmer until potatoes are fork tender, about 20 minutes. Drain well. As soon as you are able, peel the potatoes (potatoes should still be very, very hot). Heat up milk/cream. Mash potatoes (I use an electric mixer to do this, you can do it however you prefer). Pour in milk/cream, add butter, and continue to mash. Season to taste with salt and pepper. Scoop the mashed potatoes over the meat and vegetables, spreading them evenly throughout the pan. Sprinkle grated cheese over top if desired. If you want, you can also dot the top with small pieces of butter (use a total of 1 T butter).
Bake at 400 degrees for 30 minutes or until filling is bubbly and the potatoes are golden. (If you don't use butter or cheese, the potatoes won't be quite as golden).
Monday, September 2, 2013
Old School Baked Beans
The problem with blogging again is that I am finding a backlog of recipes to add and not enough time to add them! I was going to add a butchered version of Dorie Greenspan's Shepherds Pie (except she uses the fancy french name, but I am not). I also wanted to add the recipe for the Green Chile Pesto (also known in these parts as Cilantro Pecan Pesto). I also made serious alterations to Greenspan's Espresso Cheesecake Brownies I wanted to document for posterity.
Alas, I am posting none of those wonderful recipes tonight because this one recipe blew everyone of those completely and totally away.
I'm talking about Baked Beans. Baked beans the way they are supposed to taste, without being overly salty, without mystery ingredients, with only minimal use of a can opener. These baked beans start with dried beans and end either with a long, slow stint in the oven or a day in the crockpot.
We all loved these beans. My boy, J, who's six these days, told me these were the best beans he's ever had. He had to qualify the statement though. "Not because you made them, Mommy. Because they're just like the beans we had at Vacation Bible School." ?????? What????? To which, M, who's eight, helped me out and said, "We've never had beans at VBS." "Oh yes," John replied. "Not this year, but last year." What?????? I am fairly confident our VBS snack goddess (can I say that?) didn't serve the kids baked beans, either homemade or out of can. But whatever. My beans were that good.
I modified 100 Days of Real Food's recipe for slow cooker baked beans, basically because I didn't start this recipe two days ago. In the original recipe, the beans do their first soak overnight (like is typical with dried beans. Personally, I've had little success with the quick soak/boil method and prefer the soak in a bowl overnight method). Then, they simmer away in a crockpot for 10 - 12 hours. Yep. Didn't start the beans until last night and didn't have twelve hours (to be on the safe side) between when I rolled out of bed and supper. So, here's the one day, heat up your whole house even though it's 100 degrees out but I don't care because I WANT BEANS!!! version.
A note on quantities. I halved this recipe. I never, ever should have done that. We served the beans sparingly, worried that if we ate to our heart's content, we may not have leftovers. I wanted leftovers. Next time, I am not halving the recipe. (Note to self: DON'T HALVE THIS RECIPE!!!)
This serves 8 - 10 if you eat something besides baked beans for supper.
Old School Baked Beans
adapted from 100daysofrealfood.com
2 1/2 c (approx 1 lb) dried navy beans (or Great Northern beans).
8 oz bacon, diced
2 - 4 red sweet peppers (or 1 red or green bell pepper will do as well), diced
1 onion, cut into 1/8th's
1 c water
1 - 15 oz can tomato sauce
1/2 - 3/4 c maple syrup (I thought 3/4 c was a bit too sweet)
3 T yellow mustard
3 T apple cider vinegar
2 t chili powder
1 t salt, or to taste
Soak the beans overnight in a bowl, covered with two inches of water (about to your second knuckle--more than the beans in the bowl). Be sure to remove any stones that may be in with the beans.
The next day, fry the diced bacon. Drain on paper towels, reserving fat. Drain the beans well. Place the beans, bacon, pepper, and onion in the bottom of a large casserole dish. Pour in water and tomato sauce. In a measuring cup, combine maple syrup, mustard, vinegar and chili powder. Pour over the beans and combine. If desired, pour a T or so of the reserved bacon fat over the bean mixture as well (a little flavor boost! Why waste good bacon fat?).
Bake in a preheated 325 degrees oven for 2 hours. Lower the heat and cook for an additional 2 1/2 - 4 hours, or until beans are soft. Stir every 1/2 hr or so. If beans look dry, add a little additional water.
Before serving, removed onion wedges if desired. Enjoy!
Alas, I am posting none of those wonderful recipes tonight because this one recipe blew everyone of those completely and totally away.
I'm talking about Baked Beans. Baked beans the way they are supposed to taste, without being overly salty, without mystery ingredients, with only minimal use of a can opener. These baked beans start with dried beans and end either with a long, slow stint in the oven or a day in the crockpot.
We all loved these beans. My boy, J, who's six these days, told me these were the best beans he's ever had. He had to qualify the statement though. "Not because you made them, Mommy. Because they're just like the beans we had at Vacation Bible School." ?????? What????? To which, M, who's eight, helped me out and said, "We've never had beans at VBS." "Oh yes," John replied. "Not this year, but last year." What?????? I am fairly confident our VBS snack goddess (can I say that?) didn't serve the kids baked beans, either homemade or out of can. But whatever. My beans were that good.
I modified 100 Days of Real Food's recipe for slow cooker baked beans, basically because I didn't start this recipe two days ago. In the original recipe, the beans do their first soak overnight (like is typical with dried beans. Personally, I've had little success with the quick soak/boil method and prefer the soak in a bowl overnight method). Then, they simmer away in a crockpot for 10 - 12 hours. Yep. Didn't start the beans until last night and didn't have twelve hours (to be on the safe side) between when I rolled out of bed and supper. So, here's the one day, heat up your whole house even though it's 100 degrees out but I don't care because I WANT BEANS!!! version.
A note on quantities. I halved this recipe. I never, ever should have done that. We served the beans sparingly, worried that if we ate to our heart's content, we may not have leftovers. I wanted leftovers. Next time, I am not halving the recipe. (Note to self: DON'T HALVE THIS RECIPE!!!)
This serves 8 - 10 if you eat something besides baked beans for supper.
Old School Baked Beans
adapted from 100daysofrealfood.com
2 1/2 c (approx 1 lb) dried navy beans (or Great Northern beans).
8 oz bacon, diced
2 - 4 red sweet peppers (or 1 red or green bell pepper will do as well), diced
1 onion, cut into 1/8th's
1 c water
1 - 15 oz can tomato sauce
1/2 - 3/4 c maple syrup (I thought 3/4 c was a bit too sweet)
3 T yellow mustard
3 T apple cider vinegar
2 t chili powder
1 t salt, or to taste
Soak the beans overnight in a bowl, covered with two inches of water (about to your second knuckle--more than the beans in the bowl). Be sure to remove any stones that may be in with the beans.
The next day, fry the diced bacon. Drain on paper towels, reserving fat. Drain the beans well. Place the beans, bacon, pepper, and onion in the bottom of a large casserole dish. Pour in water and tomato sauce. In a measuring cup, combine maple syrup, mustard, vinegar and chili powder. Pour over the beans and combine. If desired, pour a T or so of the reserved bacon fat over the bean mixture as well (a little flavor boost! Why waste good bacon fat?).
Bake in a preheated 325 degrees oven for 2 hours. Lower the heat and cook for an additional 2 1/2 - 4 hours, or until beans are soft. Stir every 1/2 hr or so. If beans look dry, add a little additional water.
Before serving, removed onion wedges if desired. Enjoy!
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