Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Sunday, August 17, 2008

Very satisfying

I whipped up three batches of blueberry muffins that I'm putting into the freezer against the fall and winter. I usually just freeze the batter in trays, bag the nuggets up, and then bake them as I need them. You don't miss out on crunchy muffin tops that way. <---- clever!

I also got a copy of Fix, Freeze, Feast and put 9 bags in the basement. It took about 4 hours, but I was wrangling kids. Solito, you could crank them out in about an hour, I think. It's basically the same thing you do at Super Suppers or Meal Time, but you do all the prep and shopping yourself. I don't mind the shopping or the prep, so it works out well.

A few friends and I are trying to make a date to whip up a few more meals and share them. So far I can tell you that Swimming Rama is tasty, though I added a lot of ginger and a few tablespoons of peanut butter to the sauce. It really makes a difference. Sweet Asian chicken was a hit, too, but again, ginger, and if I knew the kids weren't going to partake, I'd add the pepper the recipe calls for. The honey-glazed chicken thighs are okay, but I don't think I'll repeat that one.

I also plan on putting a shepherd's pie away (LAMB! not beef!). I could eat that just about every damn day.

I lovelovelove having a ton of food already set up and just needing heat to make it into dinner. My favorite thing about this book (and the meal prep places) is that you don't have to prep, COOK, and freeze. You just put it away raw and cook it when you want it. I think that's the secret to freezing a lot of meat dishes, frankly. But I'm making that up as I write it, so feel free to disagree.

Friday, July 11, 2008

Picky kids?

Feed 'em this. If you don't want to lick the pan afterward, I don't want to talk to you anymore.

* 4 boneless skinless chicken breasts
* 1 teaspoon salt
* 1 T oil
* 3/4 teaspoon black pepper
* 4-6 garlic cloves, chopped
* 1/4 cup brown sugar
* 1/4 cup heavy cream (I use more, so I have more sauce)

Directions
1. Sprinkle the salt and pepper onto the chicken.
2. In a medium to large sized skillet (I like cast iron) heat the oil over medium-high heat until almost smoking.
3. Add the chicken breasts and garlic to the pan and brown the first side of chicken, about 5 minutes.
4. Flip the chicken and brown the other side, about 3 minutes.
5. Remove the chicken from the pan and add the brown sugar to the pan.
6. Allow the sugar to melt about half way and add the cream.
7. Bring to a bubble and add chicken back to pan
8. Simmer for 3-5 minutes and serve over butter egg noodles or rice.
9. Enjoy!

Thursday, July 10, 2008

Holy crap, people

I just kicked the snot out of some spices and whipped up a fantabulous garam masala. I sauteed it with some chopped onions and butter and then threw it all into a bowl of brown basmati rice I made last night.

Oh. My god.

When the groceries come home, I'll add golden raisins and sliced almonds and a bit of salt then mix *that* all together. Oh, and peas. Gots to have peas.

Tonight I'll serve it alongside homegrown pork steaks with homemade green tomato chutney and a salad. Husband thinks we need another veg so he'll see what looks good. I'm leaning toward green beans for Szechuan beans, but I'll take what I get. Rhubarb pie and ice cream for dessert. Sort of a mish-mash, but it oughta suffice.

(This would also be really good with lamb added for a main dish. I'd pressure cook the lamb with a leetle bit of onion and garlic, then chunk it and mix with the rice.)

I used 4 c uncooked rice, so I'm prepared to feed an army. That was enough to use the entire batch of masala, though.

Garam masala (Indian spice mix)
1 T cinnamon (Penzey's Vietnamese Cassia)
1 T cardamom
1/2 t cumin
1/4 t cloves
1/4 t nutmeg
lots of ground pepper (didn't measure)
A handful of crushed Szechuan peppercorns

I probably should have added some corriander seeds too, but I ain't. Maybe next time. I think 1 t ground is probably enough. All the above were purchased ground, even though real garam masala is made with whole spices that you grind yourself.

Monday, March 10, 2008

Unofficially official

Dude has celiac disease. I do not know this for a fact, as evidenced by blood tests, biopsies, or genetic testing. But I do know that when he eats foods with gluten, he develops eczema, stops gaining weight, and becomes a clingy, cranky, borderline-desperate boy.

MIL thinks I should have him tested but all the evidence I can find says that kids are hard to pin down, and that positive results from an elimination diet are good enough. I suppose some day it'll be worth doing, but not until he can understand what's going on and why we're feeding him food that makes him feel like shit. Yeah, you have to load up on gluten before hand in order for your intestines to start reacting, otherwise the biopsy won't show definitive results. Fun!

I've been kind of tooling along with a gluten-free diet for him, basically not feeding him any but not being too careful about the kitchen environment. Turns out a lot of people with CD have terrible problems with cross contamination. Like, separate toasters, pans, knives, peanut butter problems. And since he's having yet another eczema flare despite my efforts to keep gluten out of his diet, I think we have a problem, Houston.

It *may* be that the Quaker rice cakes that Perp shares with him every night (oh so cute) are the culprits, so they're the first thing we're cutting out. But if a few days of that doesn't do it, then I think we may need to just be a gluten-free household. It's too much work to keep everything separate the way it needs to be. I'm starting to understand how kosher households operate.

So. If you have any advice, recipes, product recomendations, hugs... I'll take 'em!

I will tell you this: I've found a cookbook that has let me make stellar brownies. I mean, wheat, no wheat, whatever, these are as good as scratch in the old days. So there's that. And? Chocolate chip cookies. Assuming the chips are GF. Oy. Gluten-free Baking Classics by Annalise G Roberts. Go. Get it. And order some superfine brown rice flour while you're at it. You won't believe the difference that extra grind makes.

Sunday, January 20, 2008

Choppy weather

The day before we left to visit SIL and BIL in Germy, Breakfast and Brunch went to meet their maker. Lucky us, our butcher's brother does on-site slaughtering, so we were able--for a ridiculous price*--to have the girls dispatched on their own turf with very little, if any, stress.

Two days after we drove, nay, staggered home from the airport, I went to the butcher to pick the girls up. Nothing like leaving 400 lb of pig (Breakfast) and coming home to 200 lb of neatly wrapped piles of meat. Well, hanging weight wasn't that high, but he guessed she ran about that big. Hanging weight was 237 lb for Breakfast and I think 162 lb for Brunch.

The breakdown:
88 chops (in pairs)
4 steaks (not sure if they're in pairs or not)
8 packs of ribs
9 shoulder roasts
4 loin roasts
*37* packs of bacon (I figure ~1 lb minimum, some clearly more like 3 lb)
1 roast (what kind? I don't know)
4 shoulder steaks
9 hams (picnic and big ones)
1 fresh picnic ham (for my dad)

We have 148# of bacon and hams! There's also 14 lb of sausage coming, but it's not ready yet.

The smoking was an extra charge of $111.00, and the butchering fees were $57 (Brunch) and $82 (not Brunch). So we have several hundred pounds of pork for $288 (not including feed costs and the cost of the pig). Not too shabby. Even if I dropped $200 for feed, that's still a great price per pound (Under $2!). Plus? We're not contributing to factory farming and astonishingly inhumane "living" and work conditions. I feel really good about that. Really good.

We're already planning on raising a few more this year. Several friends have asked if we'd raise one for them, and I figure it's just as easy to do 2 (or 4) as it is to do one, and they do prefer to be in groups, so... This time around I think it's safe to figure the pigs would have a hanging weight of 120-160 lb. We sure won't let them get as big as Breakfast did (6 hams off of her, because they were so big!). We figure to buy the pigs in early spring and schedule a slaughter date for mid-late September, which should lead to them being in the preferred slaughter range of 200-250 lbs.

Honestly, no one who knew either of us a few years ago could have predicted we'd be doing this. Hell, we wouldn't have predicted it.

What I love about this is that not only do we get truly fantastic meat, but our pasture is going to be all the better for it. As we move them around our field, I'll go in after and reseed to rebuild the soil and upgrade the pasture. Right now it's in pretty poor shape, and the rooting, pooping, peeing, and weed eating is just what we need to start off on the right foot. If I can figure out a good shelter for them, I'll also put some chickens out in with the pigs, to spread the manure and take care of flies and worms. While the pigs are young, I may also put the goats in with them, but the girls got pretty aggressive and I think that I'd prefer not to find out if pigs eat goat.

* how much would you charge for killing, skinning, and cleaning two pigs in 21-degree weather? Figure 2-3 hours of work, here. It probably wouldn't be $36, would it? How do they make a living at that price? That's where the extra few bucks came from in the price breakdown, btw. Thirty-six. When he got the bill, Husband said, "Thirty-six ..... dollars?" and butcher's brother said, "Yeah. It's cheap."

Sunday, November 18, 2007

Pork roasty goodness

Oh sweet mother of god:

pork shoulder roast (bone-in good)
kosher salt, maybe 1/2 - 3/4 c
handful of fresh sage leaves, chopped
2-3 garlic cloves, smashed
mashed up szechuan peppercorns (from penzeys) <---- this is my particular favorite. You may not love them as much as I do but if you don't I can't speak to you anymore.

Mix everything in a bowl and rub onto pork. Let it sit for at least 2 hours.

Cook at 450. Use a thermometer for to not overcook. Good lord. I think mine went about an hour and a half. If you tossed in some spuds at about an hour? OMG.

Sunday, November 04, 2007

Cookie goodness

I worked these up on the theory that they'd be good for Dude and his stupid gluten intolerance. Imagine my surprise when I found out that oats have gluten in them. *sigh*

So. If you (or someone you know) can't have wheat because of a wheat allergy, rather than a gluten intolerance, these are great. Crispy on the edges, chewy in the center, and no one I gave them to could tell they were wheat free.

1 c butter
1 c white sugar
1 c brown sugar
1 T vanilla
1 t baking soda
2 eggs
1 t salt
1 T xanthan gum
1/3 c rice flour
2 c tapioca flour
1 bag chocolate chips
2 c quick (NOT instant) oats --if you like an oatier texture, use the regular oats, the ones that take 3-5 minutes to cook. If you use the quick ones, most people won't even notice them, but the cookies will have a wonderful texture that's nothing like those sandy gluten-free cookies.


Work just like a regular cookie recipe, cream butter/sugar, add eggs, etc.

Bake at 375 until nice and brown.

I think if I make them again I'll also add 1-2 T flax seeds; good fiber and a little crunch to boot.

Even if you're not wheat free, give these a try. They're really fantastic.

Saturday, July 28, 2007

Elimination diet and the junk-food junkie

It's clear to me that Perp needs to go on a strict elimination diet. Her skin worsens by the day and aside from strawberries and tomatoes, there is no clear trigger. I made the mistake of going back to a scented laundry soap and that is probably a part of the problem, but it's not the only one. I know that Dude's skin improved immeasurably when I took him off wheat (plus he gained a pound in a month!), so I know it's probably going to be worth the effort. But. Ew.

So.

I have a list of foods that she *should* be able to eat safely, but ensuring that she doesn't have anything else is going to be difficult. I'll have to send food to school for a few weeks, and insist that she eat NOTHING else there or at the ILs' place. This may prove to be harder than it looks. I think there are a few things on here I'm going to let her have yet, but if things don't get better within two weeks, I'll cut them out too. Oh, this is going to suck.

The biggest problem, I think, is going to be convincing people that this is necessary and useful. People don't always accept that simple foods, which are supposed to be good for you, after all, could cause her skin to be so bad. But it's true, they could. We know that tomatoes and strawberries make her flare hideously, so why can't other foods? I hope I can make that point without resorting to the "she's my child and I'll decide what's good for her" argument. I'm afraid if I have to make it, that will mean she cannot be in places where people don't respect my decision. Ugh.

On the plus side, I did this with Dude for a couple of months and lost like 15 lb, so it could be great for me to get back on the ED train. Extra oils for the kids, though.

So if you are considering doing an elimination diet, or if you've never heard of it and want to see the weeks of hell before us, here it is, copied and edited from this guy:

Allowed foods
Meat and seafood
:
Fresh or fresh frozen lamb

Any type of wild game is acceptable. Deep-water ocean fish such as orange roughy, halibut, tuna, and wild salmon are allowed. All salmon from Alaska is wild.

Turkey is allowable if it is fresh, has not been injected or pre-basted with “butterball” chemicals, is not ground, pressed, or otherwise processed, and has no additives.

Vegetables: sweet potatoes (except that Dude can't have them *sigh*), yams, cabbage, carrots, squash (many varieties), asparagus, cauliflower, avocados, celery, garlic, okra, radishes, greens (beet, mustard, spinach, collards, etc.), cucumbers, eggplant, Brussels sprouts, kale, avocado, broccoli, parsnips, green peppers (not hot pepper or peppery spices), rutabaga, leek, and turnips.

Because wheat, corn, rice, rye, oats, barley, buckwheat, millet, and other grains are common causes of allergy, and because all grains belong to related food families, avoid grains while on this diet. This means you must avoid all breads and other foods made with any kind of flour. Although buckwheat, amaranth, milo and quinoa do not belong to the grain family, many grain sensitive people react to those grain substitutes and they should also be avoided. There is no way to make a sandwich, so get used to it.

Fruit: fresh or fresh frozen fruits (not fruits dried in sugar or packed in sugar or syrup), including bananas, grapes, peaches, pears, pineapple, kiwi, papaya, mangos, melons (watermelon, cantaloupe, honeydew, Crenshaw), cherries, apricots, pomegranates, mangos, coconuts, plums, persimmons, blackberries, blueberries, cranberries, raspberries, or loganberries. Eat only small servings of fruit, as fruits contain lots of natural sugar. Fruit canned in its own juice without sugar or additives are allowed. Avoid fruit juice except in small amounts.

You can eat nuts, including filberts (hazel nuts), almonds, or pecans. Use fresh cracked or nuts still in the shell, not roasted, or otherwise treated. (Peanuts are not nuts despite their name. They are actually legumes. Avoid peanuts.)

You may use safflower oil, sunflower oil, flaxseed oil, sesame oil and extra virgin olive oil. Use only cold pressed oils with no additives, purchased from a natural food source.

For condiments, you may use honey in very small amounts as a sweetener. Stevia is highly recommended as a natural sweetener. (Avoid NutraSweet®, Equal®, aspartame and saccharine, which are artificial chemical sweeteners.) Sea salt is allowed. The allowed oils can be used for cooking and on salads. Chopped nuts (of allowed types), ginger, garlic, cilantro, almond butter, and sesame butter are allowed. Many of the nut butters are processed in the same equipment that makes peanut butter, so read the label for warnings about small amounts of potential allergens.

Foods You Must Strictly Avoid

Strictly avoid: milk, cheese, yogurt, egg, all grains (including corn, wheat, rye, oats, barley, rice), sugar, oranges, grapefruit, legumes, beans, peas, peanuts, beef, chicken, pork, apple, white potato, food colorings, chemical additives, emulsifiers, yeast, preservatives, chocolate, cola, processed and packaged foods, coffee, tea, and alcoholic beverages.

Milk and milk-containing foods: Avoid milk and dairy products entirely, including cheese, butter, ice cream, margarine, yogurt, cream soups, breads, crackers, cookies, cakes, candies, luncheon meats, and other manufactured or processed foods. Casein and lactalbumin are other names for milk protein. Read all labels carefully.

Egg-containing foods: Avoid eggs or any foods containing egg, including custards, cakes, cookies, ice cream, pies, macaroni, salad dressings, noodles, pancake mixes, and all other manufactured or processed foods.

Grain-containing foods: Avoid wheat, corn, rye, barley, rice, and all grains and foods containing grains. This includes all commercial breads, cookies, crackers, cereals, batters, luncheon meats, pancake mixes, candies and a wide variety of other packaged and processed foods.

Citrus: Avoid orange, grapefruit, and foods containing those citrus fruits.

Sugar-containing foods: Avoid cane sugar, beet sugar, corn sugar, fructose, glucose, and brown sugar—including candies, cakes, sugar-coated cereals, ice cream, carbonated beverages, and the wide spectrum of processed and packaged foods which contain sugar. Sugar is hidden in dozens of foods including catsup, pickles, relishe, and salad dressings. Avoid artificially sweetened food or drinks that contain NutraSweet®, Equal® or aspartame. A very small amount of honey is allowed, but sweets are very addicting and it is best to go through a total withdrawal. Stevia is best tolerated as a sweetener.

Legumes: Avoid peanuts, beans and peas of all kinds, including string beans, lima beans, soy beans, baked beans, green peas, field peas, black-eyed peas, and vegetable gums. Soy bean protein ("textured protein") is hidden in a variety of manufactured foods. Read labels carefully.

Chocolate & cola-containing foods: Avoid chocolate and cola drinks of all kinds, including diet cola. Avoid all sweets, candies and foods to which chocolate has been added.

Meats: Avoid all forms of beef, pork and chicken, including luncheon meats, hot dogs, bacon, sausage and hamburger. Avoid all cold cuts. Avoid tenderized, spiced, processed or otherwise treated meat products of any kind. Most shrimp now sold in the USA is farmed in Asia and raised on human waste, antibiotics, etc.)

Fruits & Vegetables: Avoid white potatoes (even if the outside skin is red), French fried potatoes, potato chips and any food containing potato. Avoid tomato, corn, and rice. Avoid fresh, frozen or dried apples, oranges, and foods containing apple or citrus flavoring (which is often an artificial chemical). Avoid any other fruit or vegetable that was regularly eaten more often than once each week in the past.

Yeast-containing foods: Avoid breads, wine, vinegar, mushrooms, and dried fruits. Use only vitamins that are formulated to be yeast-free and hypoallergenic, without chemical additives or preservatives.

Coffee, tea & alcohol: Avoid all coffee and tea products (including instant and caffeine free). Also avoid herbal teas and all alcoholic beverages. Drink pure water, it’s good for you. Carbonated water, unsweetened but with all natural fruit flavor is acceptable.

Condiments: Avoid black, Cayenne. and any kind of hot pepper. Avoid onion, NutraSweet®, Equal® and aspartame, which are artificial chemical sweeteners. Beware of many spices that are mixtures of both labeled and unlabeled ingredients. Stevia as a sweetener is allowed, if a pure extract.

Wednesday, July 18, 2007

I am farmwife, hear me roar

Yesterday evening I took a chicken from cluck to pluck all by myself (okay, further than that, I also gutted it but that doesn't rhyme as well as pluck so if you don't like it, find me a better word). If you ever find yourself complaining about the price of free-range or pastured poultry, knock it off. It's a dirty, smelly job, and when you don't do it on a daily basis, it also takes a long time. So when you next enjoy a tasty wing or drumstick, say a silent thanks to the wage worker who killed and cleaned that bird. It's not a job most people would want to do regularly.

But damn, don't they taste good.

Tuesday, May 29, 2007

Unexpected visitors

I am determined to do some gardening for the fun of it this year, not just for the food of it. Even so, I was out weeding the future asparagus bed (bed for asparagus next year, not some futuristic Star Trek asparagus that bends you to its will with a gigantic butt-shaped head [seriously, they looked like butts, did they not?]). The first spring we were here I decided it was the perfect location for a permanent bed of some sort, and decided that strawberries are easy enough to come by, but asparagus, ahh... that's not so easy. Fresh asparagus kicks the stih out of anything you get at the store and even sometimes the farmers market, which I boycott anyway ('nother story for another day).

So. Hauled a ginormous tree out of the bed with the help of good old Hal (that lift gate can sustain a surprising load) and hopped in to commence the weeding. Cut out popple seedlings/young trees. Cut out whatever-the-hell-else is in there that isn't grass. Nip over to fill the wheelbarrow (bliss!) with wood chips and notice ... can it be? Am I seeing things? No! NO! Asparagus! I see a nearly-ferned out asparagus stem! OMIGOD, I SEE FIVE!

I put them in that first spring, then saw no signs of life (you know, how you put them in and cover them as they grow until the soil is all level about them?. I figured they were shot. So I didn't weed the bed for four years. Or fertilize them. Or mulch them.

But there they are, all the same. Five glorious stalks of the wily asparagus, once and again lending credence to my stance that if it can't take neglect it gots no business in my garden.

Happy dance!

Of course, it's too late in the season to eat them, and I didn't notice one of them before I hauled the tip off, so I cut that one back and I'll hope for the best. It seems to me that if it made it this far, it will pop back up in no time. Right? OF course it will. And next year I'll put in more. Or maybe it's still early enough to do it this year. Next weekend, perhaps. Mmmmm. Asparagus. Stinky pee.


Update: I cut them back just for the hell of it. Maybe they'll produce a few more stalks before I stop for the season. And maybe harvesting will stimulate them into thinking they should produce more, which would be nice since each crown currently only seems to have one measly stalk.

Cross your phalanges!*






*I know that isn't correct. I don't care.

Saturday, May 19, 2007

Left Bank Cheese Pie

Make this. You will like it.

9-inch pie crust
2 c. cottage cheese (the large-curd is creamier; do not use icky
low-fat cottage cheese)
2/3 c. sour cream
2 c. mashed potatoes
2 eggs, well beaten
1.5 tsp. kosher salt
3 Tbs. chopped oniion
3 Tbs. pimiento, chopped
1.5 Tbs. butter

Blend cottage cheese and sour cream. Beat in potatoes and all other
ingredients except the butter.

Dot the top of the pie with the butter.

Bake at 350 degrees for 1 to 1.25 hours, until filling has set.

This is terrific cold or at room temperature, so it's a wonderful dish
for eating outdoors at a picnic.

Sunday, February 18, 2007

Elimination procrastination

I finally went to my midwife to plan out an elimination diet for me and the Dude. I took both kids in for RAST draws and they both came back entirely negative (at least for the things we though of). Yet I was still sure that there was a dietary component, especially since Dude's skin got so much worse after I got the greenlight from the allergist and stopped monitoring what he ate.

Now, on day 4 of a fairly extensive elimination diet, I can already see a difference in his skin. Crazy! His cheeks, which always had a weird, rosy color that should have been cute but wasn't, have cleared up and are nearly blemish free. The weird scaliness on his torso is almost gone. His legs are still sketchy and he hasn't lost the antecubital eczematous patches but even they seem to be a little better. I suppose the primary culprit is wheat. It's too soon for me to be rid of any dairy, I think. I haven't had much with eggs in it, and no actual whole eggs for several weeks. Peanut butter? Probably a few weeks ago.

I was pretty sure wheat was a prblem from early on but I never thought to cut it out of MY diet, so when I took it out of his and didn't see a difference, I shrugged and gave him a cracker. sigh

Stay tuned for updates as they come up.

Tuesday, January 30, 2007

My new heroes

heroines? Whatever.

Friday, December 29, 2006

Johnny Drama: VICTORY!!!

Ahhh. Please note the snow outside in one of the photos. Great baking weather, I say. Thanks, Ma Nature!

I just happen to have some pâté in the fridge, which I plan on schmearing all over a slice of tasty, tasty sourdough. Mmm. Pâté. Mmmm, sourdough. Eeew, snow.







I nearly ate it coming home from Dude's doctor appointment today. We live several miles off of a small highway, and when I turned off the main road onto the county road, I slid sideways toward some very nervous people going in the opposite direction. Let me add that I had slowed waaaay down and even downshifted to second, but there was just no way that corner and I were going to see things eye to eye. Yay me, though, I steered my way out of it and didn't really get much closer than about 8 feet from the nearest car. Still, more excitement than I really signed up for today. I wish I'd been able to see the other drivers' faces.

People around here--well, probably all over the country but I notice it more here because, well, I live here--drive like TOTAL ASSHOLES. It's compounded when we have weather (Midwesternese for rain, snow, sleet, heat, whatever isn't generally sunny and warm). The county road hadn't yet been plowed when I left this morning, and only part of it had when I came back (notably, the spot where I slid out had not been plowed or salted yet). That doesn't stop hotrod dickweeds from hauling ass up and down the main and side roads like they own the place. Of course, they have FOUR-WHEEL DRIVE, so they can do whatever they want, nothing's gonna happen to them.

Kids, the only thing four-wheel drive is good for is getting you stuck in a deeper ditch. You drive fast in snow or rain and sooner or later you're gonna to bite it. On a good day, you'll only harm yourself. On a bad one ... well. I hope I'm not around to see it.

In a couple of weeks, if the snow sticks around, people will access their snowy-weather driving files and things should get better. In the meantime, I'm going to assume that everyone is out to get me.

Thursday, December 21, 2006

Special for Ben

3 lb. fresh mushrooms
2 oz dried wild mushrooms
1/2 c madeira or dry sherry
1 stick butter
1 c onion finely chopped
1 t dried thyme
pinch of grated nutmeg
salt, freshly ground black pepper
1/2 c finely chopped parsley.

Pour the madeira over the dried mushrooms and let them soak until soft, probably around an hour.

Clean the fresh mushrooms and remove the woody stems. Mince them (I use the food processor, so much faster).

Melt butter and add onions, cook over low until tender, about 25 minutes. Then add fresh mushrooms to the pan and increase heat, stirring, until they give up their juices, around 5 minutes. Add the dried spices to taste.

While the mushrooms cook, transfer the dried mushrooms to the food processor and carefully pour the madeira over them, being careful to not add the sediment at the bottom (sometimes it has sand, ew). Puress until smooth and add to the rest of the mushrooms in the pan. Reduce heat and cook until the duxelles is reduced and thickened, about 40 mintues. Near the end, it dries up fast, so stir constantly to prevent scorching.

THEN:
Heat stock (chicken or veg). Add a good cup of duxelles for every 32 oz of broth. Thicken with roux or cornstarch (use milk to blend either thickener). Add 1/2 cream to the whole shebang, and s&p to taste. If you're feeling especially frisky, poach a chicken chest or two and add them to the soup in largish chunks.

That's it!


Ooh, special WI weather bulletin: snow and freezing rain pushing into our area! Maybe we get a white Christmas after all.

Someone remind me that I have got to go see this before it is removed. How cool!

Saturday, December 16, 2006

Eeeeeee! coli!!!!!!

Is anyone else reminded of the Bagwan rashneesh salad bar plan, here? Remember them? They spiked salad bars in Oregon with salmonella in an attempt to sway an election in their favor? (what?!)

Anyway, all these E. coli outbreaks in such short order made me think of good old Bagwan. Because seriously, when is the last time you heard of multiple outbreaks coming oneaftertheother like this?

My God, I've become a conspiracy theorist. I need chocolate.

Tuesday, December 12, 2006

Are you making it?

You should be. You know, the NYT bread that's taking the internets by storm (are you out there, internets? do you bake?). Mix up a sloppy dough and bake it in a pot 12-20 hours later? So. Freaking. Good. If I ever find the cord for my camera, I'll toss up some pictures.

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1.5 teaspoons salt (more than the original calls for, but you'll thank me)
1/2 c sourdough starter if you like
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 (or 500 or 515!) degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Start it way before you need it, obviously, but I think you'll be Very Happy. With the starter added, you can also cut the first rise time by several hours. And I never need to wait 2 hours for the second rise.

Also? Toss in half a cup of sourdough starter. Oh. My God.

I need to up my cornmeal quota (instead of the bran, though maybe that will work better) because I'm having some sticking-to-the-pot issues, but I'll work it out. Also? You can make dinner rolls with it!

No-Knead Dinner Rolls

This recipe is adapted from Jim Lahey/Sullivan Street Bakery’s recipe published in the New York Times on November 8, 2006

* 3 cups all-purpose or bread flour, more for dusting (I like Bob’s Red Mill white bread flour)

* ¼ teaspoon instant (“quick rise”) yeast

* 1¼ teaspoons salt

* Cornmeal or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly gather dough into a manageable lump. Divide ball into 12 equal size pieces, approximately the size of a large plum. (An easy way to do this is to cut it in half, then half again; then cut each of those pieces into thirds.) Using your fingers, tuck each piece into a ball shape. Generously coat a Silpat baking mat or a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Be sure to space dough balls an inch or more apart so they don’t stick together as they rise. Cover with another cotton towel and let rise for about 2 hours. When they are ready, rolls will have significantly increased in size and will not readily spring back when poked with a finger.

About a half hour before baking, preheat your oven to 450 degrees. Get a nonstick 12-cup muffin pan and use aluminum foil to make a tented lid that fits around the pan. The tenting part is important—if the foil doesn’t rise well above the pan, your rolls will stick to it as they rise. You may need to join two pieces of foil. Set the foil “lid” aside and put the pan in the oven so that it, too, preheats.

When dough is ready, remove muffin pan from oven and quickly drop one dough ball into each cup. Cover with foil lid—and if you’re feeling frisky, spray some water under there just before covering (increasing the humidity under the foil tent). Bake 15-20 minutes, then remove foil and bake another 15 minutes, until rolls are beautifully browned. Cool on a rack.

Yields: 12 crusty, golden dinner rolls.


I'm all over these rolls tomorrow. I'm going to par-bake them and hang onto them for a group lunch I'm cooking for next month. Ought to freeze lovely-ly.

Sunday, December 10, 2006

Because I'm already longing for summer

I offer my favorite (made up! by me! ME!) summer dinner recipe. It takes advantage of the prolific supplies of basil and peaches and looks real purty, too.

Smackytown's Peach Basil Chicken
Chicken chests (I like boneless but you get a bit more flavor with bone-in)
Several ripe peaches, sliced thick
Balsamic vinegar (call it half a cup, but add more if you need)
2 cloves garlic, minced
Much fresh basil, cleaned and removed from the stems
Olive oil

Sautee the garlic in 1-2 T olive oil. Brown the chests in the garlicky oil until they have a little brown on 'em. Pour in enough balsamic to cover them half way, and put the peaches in the pan around the chicken. Cover and poach on medium until done, call it 5 minutes before you check. Toss in a good handful of basil leaves and wilt them.

GArnish with leftover basil. Crusty bread, salad, and you're good to go.

Friday, December 01, 2006

Drunk with power

So I didn't tell you about Thanksgiving, did I? WELL! My dad and stepmother were here, along with MIL, FIL, BIL and SIL. The ILs, if you will.

I got a ginormous (organic!) turkey at the co-op and hemmed and hawed and freaked out for a few days before I lit upon the original and rarely done idea of brining it. I know! Who knew you could do such a thing?!

3 gallons water
3 c kosher salt
1 c brown sugar
1 orange peel
many, many smashed garlics
handful of peppercorns
lots of dried rosmary that was too old to be of any use but what the hell

The bird was still frozen on Tuesday when I started this all up, but I figured since it had to live on the porch in a cooler, I needed to get a headstart. So I lobbed the gobbler into a big garbage bag, poured the brine into the bag, and tied it all up. Then I shut the cooler and went inside for many drinks.

You must not forget to flip the bird occasionally. I did not forget, but someone might, and you cannot forget to flip the bird. Seriously, it's like the only time you can do some bird flipping without someone else getting up in your grill and wanting to start a fight, so take full advantage, people.

The morning of TD, I rinsed the bird out, poured the brine into the driveway (gee, I hope the lawn survives), and my dad made the stuffing. About two hours into the job, I checked on the bird and saw that it was browning super fast (remember the brown sugar?), so I (okay, Husband did it) put two layers of foil on it and went on my merry way. My dad went in to peek and started to shriek about how it was burning and how hot was the oven, my god, man, how hot is it? "Five hundred." Cue wailing and gnashing of parental teeth. So to keep the peace I turned it down to 400. This is where the "drunk with power" part kicks in:

Let me tell you, they're still talking about that bird. The juiciness. The crispiness of the skin (which, in my opinion, is the whole reason to roast a bird, so you can feast upon many square feet of crispified bird surface). The flavor! So piquant! And I have to stop here and give myself props for the gravy, which was excellent. And copious; I do so hate to run out of gravy before I run out of leftovers.

We had many kick-ass sides, MIL made pies a-plenty (mmmm, pumpkin, ew minced meat), and I had the traditional okay-Thanksgiving-is-officially-over sandwich at about 6 pm. Yesterday I put the rest of the leftovers (turkey on the bottom, then gravy, which is the only acceptable way to reheat turkey) into a tub for the freezer. In a few weeks, we can relive the joy of excess and all we have to do is find the damn thing.

So neener, Dad. I always cook my birds fast and they're always juicy and delish. Never doubt me again!

On losing

*ahem* sorry, where were we? Oh, right, I was going to post daily throughout November and score that righteous turkey portrait. Until I passed out from stress got that wicked head injury forgot. Whatever, I have a lot of shit going on, dude, I can't be here for you every day.

Ooh, except now I'm going to participate in Holidailies 2006, so I guess I will be here for you. Every day. Unless I forget.

So. What's happened Chez Smack since last we met? Dude stands on his own for a few wobbly seconds now and again. Perp continues her verbal diarrhea and it is très amusant. Today she was tossing a huge rubber ball up the stairs, then letting it smack her in the forehead (where's that study about soccer players who do a lot of headers having more brain injuries than those who don't?); every time it bounced back down she's let out this hysterical cackle then shout, "OH MY GOD!" and toss the ball back up the stairs.

This afternoon she was playing play doh (we don't need no steenking articles) and kept saying, "I hate this show." I so don't say that.

While at the IL's place, she told FIL, "It's a hard life," which I totally do say. A lot. Because I have a toddler in the house. Hear me? Hollah.

Dude has started clapping, and I've already trained him (like a seal! but without the ball!) to do so when I yell, "Yaaaaaaay!" V cute, if you ask me, or even if you don't but you totally would because it's the polite thing to do, ask about someone's kids.

I've decided that on days that I can't think of one more fucking thing to say, I'll post a recipe. So next time I draw a blank, it's Fannie Farmer's molasses cookies, and they will kick the snot out of anyone else's molasses cookies, that's all I know. I love molasses. Sometimes I'll just eat a spoonful of it. Lots of iron, people, don't make that face.