Thursday, December 30, 2010
Monday, December 27, 2010
Sunday, December 26, 2010
Saturday, December 25, 2010
Friday, December 17, 2010
Thursday, December 16, 2010
Goat Cheese Empanadas
Using a 3-in round cookie cutter, cut out 16 circles from 2 refrigerated rolled piecrusts. Divide 4 oz. of fresh goat cheese among the circles, dot the edges of the dough with water, fold in half, and press with a fork to seal.
Bake at 375F until golden, 20-25 minutes. Serve with corn salsa.
(I made these with my mom when she was in town for Thanksgiving -- crafty, and easy, if you buy the piecrusts.)
Wednesday, December 15, 2010
Saturday, December 11, 2010
Thursday, December 9, 2010
Garlicky Red Chili Hot Sauce (from The New York Times)
- 4 hot red or orange chili peppers, such as habañero
- 2 red bell peppers ( 3/4 pound), roughly chopped
- 5 garlic cloves, roughly chopped
- 3/4 cup distilled white vinegar
- 1/2 teaspoon kosher salt.
1. Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
2. Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months. Yield: 2 cups.
Notes: This was Chris' project (whew), and he bottled our batch in the cleaned-out distilled vinegar bottle because of its screw-on cap. The sauce is bright orange and a little thick/chunky. Only thing I'd change for the next batch is to turn up the heat. It's hot sauce damn it! If it's really really hot, you can hold back and only use a little bit. Since our first batch was on the more mild side, we're almost through the bottle.
Monday, December 6, 2010
Sunday, December 5, 2010
We made paper, 3-D ornaments (above), watched John Grisham movies, and spent Saturday with my aunt Sandy, my two cousins, and their kids. On Sunday, we took an early trip to the tree farm, and spent the afternoon decorating the tree. A full, and really great, weekend.
Thursday, December 2, 2010
I didn't have time to make the bread, and picked up this amazing loaf of "Pumpkin Seed Bread" at our local bakery, Seven Stars. The best ingredient in this recipe ended up being the seeds, which became more pronounced as the bread broke down from stirring/pulsing in the food processor. If your bread doesn't have them, it couldn't hurt to add them separately.
My changes: I used butter (and much less), dried herbs (1 Tbsp fresh = 1 tsp. dried), and could have used more broth. I prefer stuffing to be very moist (I was raised on Stove Top) and will add more broth next time. I also put the mixture in the food processor after baking, and I'm convinced that with more broth, the processor would get me the texture I wanted. Regardless, a great success.
Pumpkin Bread Stuffing
- 1 cup vegan margarine, plus 1 teaspoon (1/2 cup of butter)
- 4 stalks celery, diced
- 1 red onion, diced
- 2 cups mushrooms, sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh rosemary, chopped (or 2 tsp. dried)
- 2 tbsp fresh tarragon, chopped (or 2 tsp. dried)
- 2 tbsp fresh sage, chopped (or 2 tsp. dried)
- 1/3 tsp salt
- 1 tsp black pepper
- 6 cups pumpkin bread, cubed
- approx 1/3 cup vegetable broth (1/2 cup or more)
Pre-heat oven to 375 degrees and grease a large baking dish with butter. In a large skillet/pot over medium heat, melt the butter. Add the celery and onions and sautee for 8-10 minutes. Add the mushrooms and cook for a few more minutes until mushrooms are soft.
Turn off heat and add spices, stirring well to combine. Add bread cubes. Add vegetable broth a few tablespoons at a time just until stuffing is moistened.
Transfer mixture to greased baking dish and cover with foil. Bake in oven for 40 minutes. Remove foil and bake for 10 more minutes, or until done.
Wednesday, December 1, 2010
It was so good to spend the holiday with my parents and to share our annual tree procurement! While we always have a real tree for Christmas, we hadn't chopped one down since 2007. Henry's Tree Farm in Scituate was good to us again. And as always, the tree is 90% covered in paper/plastic/foam ornaments, made by friends and family. Each year the ornaments are different (see the history, here) and each year the unpacking of ornaments reminds me of the good friends we have (who affectionately allow me to force crafts on them). My parents added fancy paper ornaments this year (blinged up by mom). More pics soon.
Tuesday, November 30, 2010
1. You might see a monkey running free, or a humming bird, lizards, bull frogs, baseball-sized crabs on the beach, or a mongoose--though we never saw the latter.
2. Instant coffee really is an abomination. Next time, pack good coffee.
3. A huge fillet of fresh, grilled swordfish, in a tiny place on the side of the road...$7 (USD), as opposed to Whole Food's $7/lb.
4. Rum in Barbados is 43% alcohol, and watered down to 40% when sold in the US.
5. Putting bitters in rum punch....Interesting.
6. Add an extra day of vacay to both adjust to the heat, and to mentally power down from work-mode.
7. Put smart phones in waterproof bags when going out, in case there is no shelter during the daily 15-minute downpour.
8. Make early arrangements for Chris' job to pay for another trip to Barbados (the one time when work like this pays, literally).
Monday, November 29, 2010
Monday, November 15, 2010
But, before both gardens were put to bed, we planted garlic...the final experiment for the 2010 garden. Garlic takes quite a while to grow. Planting cloves in early November means I'll hopefully have full heads of garlic to harvest in June or July of next year. I saved the largest cloves from our last head of csa garlic and dried them out in a paper bag, for at least two months. I had been advised to plant at the end of October. We shall see.
Planting garlic, an Urban Chicken workshop at SCLT, and a trip to the batting cages. All outdoors this weekend, and such a great end to the growing season.
Thursday, November 11, 2010
The cider reduction makes this more of a fancy pants dish, but a well-salted, simpler version is just as good. From our CSA last month comes another fittingly Fall meal. Inspired by some recipe somewhere, which I can no longer find...and my memory of Deli Haus.
Sweet Potato Fries with a Cider Reduction
(and a side of grilled white asparagus)
Add a cup or two of cider to a saucepan and set on a low boil for almost an hour, until reduced (by more than 3/4) to a thick glaze.
Preheat oven to 350 degrees. Chop sweet potatoes long-wise (I used 2 potatoes) into wedges and brush with olive oil and salt (not too much of either). Bake on a sheet for 45 minutes to an hour, until soft and browned. I salt them right out of the oven as well. Top with the cider reduction.
Tuesday, November 9, 2010
Friday, November 5, 2010
Thursday, November 4, 2010
Alton Brown's Best Ever Green Bean Casserole: My notes: The green beans need to be cooked a minute or two longer and we used milk instead of cream, which means that it needed to be cooked down a bit longer once in the cast iron skillet, as well. Also, if the green beans are salted (you'll know when tasting them before blanching), don't over salt the mushrooms or the final dish.
For the topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons bread crumbs
- 1 teaspoon kosher salt
For and sauce:
- 2 tablespoons plus 1 teaspoon , divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground
- 2 tablespoons all-purpose flour
- 1 cup
- 1 cup half-and-half (or milk)
Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a beware of blackening) Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. (
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a but taste them, they may need a minute or two longer, if they're large) Drain in a and immediately plunge the beans into a large bowl of ice water to stop the cooking. and set aside.in an 8-quart . Add the beans and for 5 minutes. (
If using milk reduce down longer)
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Monday, November 1, 2010
The gray pumpkin feels like marble -- the white one was more like a regular pumpkin. And since I wanted it to last, I couldn't carve it up. Thus the Martha Stewart blast of glitter: