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Fri, 15 Aug 2008
Italian Cream Soda
1-16oz glass Fill one 16oz glass about 3/4 full of crushed ice. Add sparkling water to almost the rim of the glass. Add 2 tbs favorite flavor of flavoured syrup. Slowly drizzle 1 tbs half and half over ice so that the half and half stays near the top and creates a "two-layer" type of effect (presentation is important!). Add a dollop of freshly whipped cream to the top of the beverage and serve with a stiff straw. Note: I used Pelligrino in the recipe above because we keep it stocked in the pantry and serve it when we host dinner parties. Cheaper brands of sparkling water will probably work in a pinch. But satisfaction is not guaranteed when substitutions are used!
Mon, 28 Jul 2008
Cracker Jack Ice Cream
2 cups milk Place the 2 cups of milk in a small saucepan and bring to simmer over medium heat. Place the sugar in a large saucepan and heat until the sugar dissolves. Continue to cook until the sugar turns golden brown. Remove from heat and gradually add warmed milk to sugar, stirring constantly. The mixture will rise, foam, and splatter. Return to heat and keep warm. Mix cornstarch and salt with remaining 1-½ tbs milk and stir until smooth, then beat into the egg yolks. Slowly add the milk/sugar mixture to eggs. Return mixture to pot and place over low heat. Stir constantly until slightly thickened (be careful to not heat too quickly or the eggs will scramble). Remove from heat and pour hot custard through a stainer into a large bowl. Allow to cool slightly, then stir in cream and vanilla. Refrigerate until cold. Transfer to ice cream maker. The White Mountain ice cream maker we own will freeze the ice cream in about 25 minutes (ymmv). Remove frozen ice cream from ice cream maker, add cracker jack popcorn and mix to combine by hand. Serve immediately or transfer to freezer to harden completely.
Oreo Ice Cream
2/3 cup sugar Beat sugar into eggs until thickened, add flour and salt and set aside. Simmer milk in a heavy saucepan over medium heat. Slowly beat hot milk into the egg mixture and then transfer back to pan over low heat. Stir constantly until slightly thickened (be careful to not heat too quickly or the eggs will scramble). Remove from heat and pour hot custard through a stainer into a large bowl. Allow to cool slightly, then stir in cream and vanilla. Refrigerate until cold. Add 5 crumbled oreo cookies to ice cream mixture and then immediately transfer to ice cream maker. The White Mountain ice cream maker we own will freeze the ice cream in about 25 minutes (ymmv). Remove frozen ice cream from ice cream maker, add remaining 5 Oreos (crumbled) and mix to combine by hand. Serve immediately or transfer to freezer to harden completely.
Thu, 24 Jul 2008
Coconut Macadamia Ice Cream with Chocolate Chunks
½ cup shredded sweetened coconut Toast coconut in a broiler oven until golden brown. Beat sugar into eggs until thickened, add cornstarch and salt and set aside. Combine half-and-half with coconut milk and bring to boil over medium heat. Slowly beat hot liquid into the egg mixture and then transfer back to pan over low heat. Stir constantly until slightly thickened (be careful to not heat too quickly or the eggs will scramble). Remove from heat and pour hot custard through a stainer into a large bowl. Add toasted coconut, cream, and vanilla and mix to combine. Refrigerate until cold. Transfer to ice cream maker. The White Mountain ice cream maker we own will freeze the ice cream in about 25 minutes (ymmv). Remove frozen ice cream from ice cream maker, add macadamia nut pieces and chocolate chunks and mix in my hand. Serve immediately or transfer to freezer to harden completely.
About 4 lbs of tri-tip beef steak Combine steak and Huli-Huli sauce in a leak-proof ziploc bag and marinate for 24 hours. Grill on an open flame until medium-rare. Cut into bite-size strips (or chunks) and serve over white rice.
Kalua Pork
1 pork roast (about 5 lbs) Combine ingredients in crock pot about 18-24 hours before serving. Turn crockpot on low and simmer until pork is tender. Pull pork apart with two forks and serve over steamed white rice. (Note: QFC sells Hawaiian sea salt; it is mixed with purified Hawaiian Alae Red Clay.)
Wed, 11 Jun 2008
Chocolate Chocolate Chip Cookies
2 cups flour Place rack in center position and preheat oven to 350°. Combine flour, cocoa, baking soda, and salt in bowl. Beat butter and sugar in mixer until creamy (but don't overbeat). Add egg and vanilla and combine. On the lowest speed possible, slowly beat in flour mixture until the dough just sticks together (use very light hands with the dough from this point forward). Stir in chocolate chips by hand. Gently form tablespoon-sized balls of dough and drop directly onto hollow center heavy-gauge dull aluminum baking sheet. The baking sheet should be at room temperature. (I rotate batches of cookies using two baking sheets.) Refrigerate dough between batches. Bake for about 10 minutes using non-convection heat and then another 4 minutes with convection heat to product a crispy cookie exterior. The dark color of the cookie dough makes it hard to know when they are done; so use your best judgement (e.g. guess)... but be sure not to overbake! Allow to cool on sheet for one minute, then transfer to a wire rack.
Sun, 08 Jun 2008
Biff's Pot Roast
One 7-8 lb beef chuck pot roast Cut onion and carrots into ½-inch chunks. Place in bottom of crockpot with minced garlic. Add wine and herbs. Add enough water (or more wine) to cover onions and carrots. Place roast on top of onion, carrots, and herbs. Peel potatoes. Cut potatoes into chunks and pack around the side of the roast. Add salt and pepper. Turn crock pot on high. Slow cook for about 5-6 hours. For gravy: drain liquid into liquid measuring cup. Add water equal to half measured liquid volume. Whisk in 1 tsp flour for every 1 cup liquid and transfer to saucepan. Bring to boil and stir constantly until slightly thickened. Serve meat with tomato relish. I like the stuff that was always in my Grandma Berrett's fridge called "Homade Chili Sauce" that is packaged in a clear glass spherical jar with a white cap. (Look for it at the Pine Lake QFC next to the BBQ sauces at the end of the aisle.)
Wed, 28 May 2008
Creamed Tuna on Toast
2 tbs butter In a 2-quart saucepan, melt butter over medium heat. Add flour and stir constantly until smooth and lightly browned. Add milk all at once and whisk until the sauce thickens. Add tuna and peas, reduce heat and simmer for 5-10 minutes. Serve hot over toast. Note: To make this like my Mom's, the peas are not optional.
Tue, 27 May 2008
Mint Chocolate Chunk Ice Cream
3½ cups milk In a 2-quart saucepan, combine milk and mint leaves. Cook over medium heat about 10 minutes and then simmer for about 20 minutes. Set aside to cool. Wring leaves to extract all liquid. Beat eggs in a mixing bowl about 1 to 2 minutes. Slowly blend in sugar in three smaller measurements and beat until light and fluffy. Mix in cream and salt. Combine with cooled mint-flavored milk. Transfer to ice cream maker. The White Mountain ice cream maker we own will freeze the ice cream in about 25 minutes (ymmv). Remove frozen ice cream from ice cream maker, add chopped chocolate bars and mix to combine, then place in freezer to harden.
Sun, 25 May 2008
Chocolate Ice Cream
2 ounces unsweetened chocolate Melt the chocolate in a double boiler. Add 1 cup of the milk and whisk until smooth. Gradually add cocoa and whisk to combine. Add remaining milk. Remove from hit and chill. Beat eggs in a mixing bowl about 1 to 2 minutes. Blend in sugar ½ cup at a time and beat until light and fluffy. Mix in cream and vanilla. Combine with cooled chocolate mixture. Transfer to ice cream maker. The White Mountain ice cream maker will freeze the ice cream in about 25 minutes (ymmv). Remove frozen ice cream from ice cream maker, add mix-ins (optional), and place in freezer to harden.
(Update Fri May 30 10:06:52 PDT 2008 // 3 cups cream -> 2 cups cream... oops)
Wed, 30 Apr 2008
Broiled Tuna Steaks with Coriander
two 1½-inch thick tuna steaks Combine coriander and pepper. Dry rub on tuna steaks. Pre-heat oven on broil setting. Broil tuna steaks about 6 inches away from heat for about 5 minutes on each side until tuna steaks are medium rare (pink in the middle). While tuna is cooking, prepare the coconut coriander sauce.
1 shallot, finely chopped Combine shallot, coriander, wine, and broth in a small saucepan. Boil over high heat and cook until half of the liquid remains. Remove from heat and strain through a fine sieve, reserving about 1 tsp of the shallots. Return liquid and 1 tsp of the shallots to pan and add cream of coconut, lime juice, and salt/pepper to taste. Cook over medium heat until slightly thickened, about 10 minutes. (If using coconut milk, you may want to reduce the coconut milk by a couple of tablespoons and and 2 tbs heavy cream... or whisk 1 tsp flour into the coconut milk to thicken the sauce?). Here is a picture of the finished meal... the merlot gave the sauce a slight purple tint:
Enjoy!
Sun, 20 Apr 2008
Biff's Basic Roast Beef
one 3-4 lb boneless round beef roast Combine spices. Dry rub on beef roast. Pre-heat oven to 425° (use convection roast setting if possible). Place pork roast directly on a shelf rack (with a drip pan on a shelf beneath the rack on a lower shelf) and roast for about 8 minutes to sear the outside (see picture). Lower temperature to 350° and roast (using non-convection heat) until meat thermometer reads 150°, or approximately 2 hours. Baste roast occasionally with Worcestershire sauce. Let roast stand for 15 minutes before serving. Serve with mashed potatoes and roasted (or steamed) vegetables. For gravy:
½ cup boiling hot water Pour boiling hot water in drip pan and whisk to loosen particles. Whisk flour into broth and combine with drippings/water mixture and wine in a 2-quart saucepan. Bring to boil. Serve gravy hot.
Fri, 18 Apr 2008
Biff's Barbecue Pork Roast
one 3-4 lb boneless pork roast Either the day prior or the morning of the meal, place pork roast, your favorite BBQ sauce (I prefer the Tom Douglas "Rub with Love" stuff), and wine in a 1-gallon zip-lock bag. Vacuum seal (if available). Marinate for at least 8 hours. Pre-heat oven to 425° (use convection roast setting if possible). Place pork roast directly on a shelf rack (with a drip pan on a shelf beneath the rack on a lower shelf) and roast for about 8 minutes to sear the outside. Lower temperature to 350° and roast (using non-convection heat) until meat thermometer reads 160°, or approximately 2 hours. Baste roast occasionally with BBQ sauce. Let roast stand for 15 minutes before serving. Serve with mashed potatoes and roasted (or steamed) vegetables. For gravy:
½ cup boiling hot water Pour boiling hot water in drip pan and whisk to loosen particles. Whisk flour into broth and combine with drippings/water mixture and wine in a 2-quart saucepan. Bring to boil. Serve hot.
Mon, 31 Mar 2008
Chocolate Dipped Cream Puffs
3 dozen Van Diermen Cream Puffs (or equivalent) Thaw cream puffs (if frozen). In double boiler, melt chocolate. Remove from heat and add butter, sugar, and cream. Combine and then place in a small bowl. Place some wax paper on a platter. Dip top of cream puffs into chocolate sauce and then place on wax paper. Refrigerate until chocolate hardens. Serve chilled.
(Update Wed Apr 2 20:41:12 PDT 2008 // clarified handling instructions)
Sun, 23 Dec 2007
Roast Pork with Blackberry Mustard Sauce and Gingered Apples
For the pork roast:
one 3-4 lb pork rib roast Pre-heat oven to 350°. Combine spices. Rub spice mixture on rib roast (reserve about 1 tbs of the mixture for the blackberry mustard sauce - see below). Heat olive oil in a non-stick frying pan. Brown pork roast in frying pan. Place roast in oven and cook until meat thermometer reads 160°, or approximately 2-2½ hours. Baste pork roast with blackberry mustard sauce (see below) in oven as roast nears the end of the roasting time and once again after the roast has been removed from the oven. Let roast stand for 15 minutes before serving. The blackberry mustard sauce:
about 1½ cups blackberries Combine all ingredients except cornstarch in a 1-quart saucepan. Bring to boil, stirring occasionally to break up blackberries. Strain mixture to remove seeds (optional). Combine cornstarch with about one or two tablespoons of the hot liquid and mix thoroughly to remove clumps. Add cornstarch mixture to sauce and bring to boil stirring constantly. Baste roast with thickened sauce (see above). Serve remaining sauce on table as a condiment (yum yum!). For the gingered apples:
2-3 gala or fuji apples, sliced (about 1 pound) In a sauté pan, melt butter over medium heat. Add apple slices and sauté, stirring and tossing, for about 3-4 minutes. Add brown sugar and ginger and continue to sauté for another 5 minutes. Reduce heat, add blackberry mustard sauce and water. Simmer until apples are almost tender and translucent around the edges - about 5-10 more minutes. Slice roast. Serve with blackberry mustard sauce, gingered apples, and Biff's Roasted Vegetables (omit the rosemary). (Note: many ingredient amounts are approximated until I can replicate the recipe with exact measurements).
Wed, 04 Jul 2007
Lemon Layer Cake with Lemon Icing
For the curd filling:
4 egg yolks Whisk together egg yolks and eggs in small saucepan. Add sugar and lemon juice and cook over low heat, stirring constantly until mixture coats the back of a spoon (or until curd registers 165° on a thermometer). Remove from heat and allow to cool slightly. Add butter in tablespoon size pieces (one at a time) and stir until smooth. Stir in zest. Cover surface with plastic wrap and refrigerate until cooled completely. For the cake:
1 cup (2 sticks) unsalted butter, at room temperature Preheat oven to 350°. Grease and flour two round 8-inch cake pans. In a large bowl, sift together flour, baking powder, baking soda, and salt. Cream butter in an electric mixer, add sugar, and beat until fluffy. Beat eggs and add to butter/sugar mixture (scrape down the sides as required). Alternately add flour mixture and buttermilk. Beat in vanilla, and lemon zest. Divide batter evenly between the two pans and bake for 45 minutes. For the icing:
1 cup (2 sticks) unsalted butter, at room temperature Beat butter, vanilla, and lemon extract until fluffy. Alternately add sugar and cream and mix thoroughly. Add more sugar or cream until desired spreading consistency is achieved. To assemble the cake, reserve prettiest dome top of the two cake layers. Place the other cake layer, dome-side down, on a cake or serving platter. Spread lemon curd to withing about ½ inch from the edge. Place the reserved cake on top of bottom layer. Crumb coat the side of the cake and refrigerate until firm. Just before serving, spead remaining icing over cake. Garnish with candied lemon slices or fresh raspberries (if desired).
Sun, 17 Jun 2007
Filet Mignon
2 10oz filet mignon, 1½-inch thick
In small saucepan over medium heat, cook shallots in wine and
lemon juice until almost all of the liquid has evaporated. Cool
completely. Cream cooled shallot mixture, parsley, salt, pepper,
and butter in small bowl. Form until a cylinder, wrap is waxed
paper, and chill until firm.
Bernaise Sauce
1 egg yolk In a small saucepan, beat egg yolk and lemon juice with wisk over very low heat until light and creamy. Whisk in butter a tablespoon at a time, being sure the pan never gets hot enough to melt the butter. Remove from heat from time to time if necessary. Continue beating until all butter has been emulsified. The sauce should be thick and creamy. In another saucepan combine shallots, tarragon, parsley, wine, salt, and pepper. Boil over high heat until the liquid is reduced by half. Strain liquid and reserve 1 teaspoon of the herb/shallot mixture; cool liquid to room temperature. Combine liquid with sauce and reserved shallots/herbs. Serve immediately.
(Updated Tue Jun 26 14:57:35 PDT 2007 // fixed for spelling and grammar)
Sun, 10 Jun 2007
Sugar Glaze
This recipe for the sugar glaze was written down on paper and has been in and out of several cupboards in the kitchen for the better part of probably five years. Today I had a hard time finding it and thought I lost it, so I figured that I should probably record it here for future reference.
1 freshly baked cake, still warm Combine water, butter, and granulated sugar in small saucepan. Heat until bubbly. Remove from heat and stir in powdered sugar and vanilla. Brush glaze over top of freshly baked cake until the upper layer of the cake is saturated with the glaze. Use is not restricted to chocolate cake... I'd like to try this on a lemon cake, but Kristy is not a fan of lemon desserts.
(Update Mon Jun 25 16:36:36 PDT 2007 // updated for clarity)
Vegetable Barley Soup with Pork
6 cups pork broth After preparing Bertha's Ribs, reserve the liquid used to tenderize ribs; pour liquid into two 2-quart juice containers (or one large 4-quart juice container if you have one). Refrigerate until fat separates and hardens. Skim fat from surface of liquid and discard. Supplement the liquid with water (or canned broth) to make 6 cups. Place all ingredients in crockpot and cook on low for 6-8 hours. Break apart pork chops into chunks before serving.
(Update Mon Jun 25 16:34:46 PDT 2007 // fixed for grammar)
Thu, 07 Jun 2007
Massaman Curry with Chicken
½ package (25 g) Mae Ploy Brand Massaman Curry Paste Over medium heat combine coconut milk and curry paste in a 4-quart saucepan; simmer for 5 minutes. While the curry and coconut milk simmer, peel potatoes and cut into ¼-in thick slices, then cut each slice in half. Chop chicken, pineapple, onion, and carrots into chunks. Add chicken, potatoes, onion, carrots, fish sauce, brown sugar, and lime leaf to coconut curry sauce. Simmer for 15 minutes until potatoes and chicken are tender. Add pineapple and peanuts. Simmer for an additional 5-10 minutes. If desired, whisk cornstarch into 1 tbs water or chicken stock and add to curry to thicken. Serve hot over rice. Note: Whole Foods carries kaffir lime leaves.
Sun, 27 May 2007
Dark Chocolate Sauce
4 ounces unsweetened chocolate Combine chocolate, milk, sugar and salt in a double boiler and cook over simmering water until smooth. Remove sauce from heat and beat in vanilla and butter. Note: Substitute 3 tbs dark cocoa and 1 tbs oil per ounce of chocolate.
Sun, 04 Feb 2007
Sour Cream Cherry Coffeecake
Crumb Topping Preheat oven to 350°F and grease a 9x13 baking dish. Crumb Topping. Combine flour, sugar, brown sugar, and cardamom. Cut in butter. Refrigerate. Cake Batter. Combine sour cream, baking soda, and salt. Stir to blend evenly and set aside. Beat together butter, sugar, and eggs until creamy and fluffy. Sift together flour and baking powder. Combine flour with butter mixture and mix in. Beat in sour cream mixture. Scoop cake batter into baking dish. Scatter cherries on top of batter. Use spatula to blend cherries slightly into batter. Sprinkle crumb topping over batter. Bake 40-45 minutes. (Update Thu Feb 22 13:21:19 PST 2007 // fixed sour cream ingredient listing) Wed, 17 Jan 2007
Kathy's Lower Sugar Freezer Jam
4 cups crushed berries (about 3 pints of raspberries) Crush berries one cup at a time (by hand) using a potato masher; leave a few bits and chunks of the fruit intact. Combine crushed berries and lemon juice in a large bowl. Set aside. Measure sugar into large saucepan. Stir box of pectin into sugar and mix. Add water and bring mixture to boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat. Stir fruit mixture into hot pectin-sugar mixture and thoroughly combine. Pour into prepared containers. Yield: about 8 cups. Variations: Raspberry-peach, 3 cups crushed raspberries and 1 cup finely chopped peaches. Raspberry-strawberry, 3 cups crushed raspberries and 1 cup crush strawberries.
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