These are really yummy. We had them at a dinner with Joel and Maren, and I think I probably ate half of them by myself. They are fairly involved, you have to sautee onions and apples, create the potatoe mix, make a pastry dough, and put it all together. They don't require to many strange things, we just had to buy some turmeric and curry, but the market nearby was having a great bulk spice sale. Here it is.
FILLING
3 tb Butter
1 md Onion, finely chop chopped
1 Tart green apple, cored and
1 Clove garlic, minced
2 ts Ground cumin
1 ts Turmeric
1/2 ts Coriander
1 1/2 ts Salt
1/8 ts Ground black pepper
1/4 ts Crushed dried red peppers
1 lb Potatoes, peeled, cooked
1/2 c Fresh peas (or thawed
3 To 4 tablespoons yogurt
Vegetable oil
PASTRY
3 c Flour
1/2 ts Salt
4 tb Melted butter
1/2 c Yogurt
1/4 c Water
(This pastry recipe is really yummy; definitely recommend it in other uses)
Preparation
Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2 to 3-inch circles . Filling: In a large frying pan, melt butter over moderate heat. Add onion, apple and garlic and saute until just tender. Add the spices, the salt, and the black and red peppers, and saute, stirring for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add yogurt. Chill. Assembly: Place 1 tablespoon chilled filling on dough circle. Fold over to form a semicircle. Moisten edges with a little water and pinch to seal. Repeat rolling and filling. Place 2 cups vegetable oil in large frying pan or wok and heat over high heat. Fry pastries 4 or 5 at a time, turning once, until they turn a deep golden brown. Drain on paper tow towels. Serve hot. Makes 25 to 30 past pastries
Here is the link http://bigoven.com/recipe/100422/indian-samosas
Saturday, October 30, 2010
Tuesday, September 21, 2010
Shepherd's Pie
We owe this recipe to Josh and Brittany Paulsen. It's very forgivable and though, time consuming, very yummy. The key is to do all the chopping during Wally's nap time and then the simmering while he's awake. Lately we haven't had any beef bullion around so I've just used water and lots of Worcester sauce. it still works quite well, especially if you let it simmer for a long, long time. Justin's at his first day of UW orientation today, so I'm excited to have this warm meal ready for him tonight.
Shepard’s Pie
4 medium-large potatoes
¼ cup shredded cheddar cheese (or however much you want)
½ pound ground beef (we use just a little bit because meat is expensive)
(and we used the meat from a pork roast when we made it for you so you can do that too)
2 Tablespoons flour
4 cups vegetables (we don’t always do 4 cups)(you can do a bag of frozen mixed
vegetables or fresh, whatever you want, we usually use green beans & carrots)
¾ cup beef broth (made with beef bullion cube)
2 Tablespoons ketchup
Cut up potatoes, cover with water, and boil on high heat. Cook until potatoes are very
tender (fork goes in easily). Drain & mash potatoes. Add milk, butter, salt, & pepper to
desired taste and consistency.
Brown meat in large nonstick skillet at medium heat. Stir in flour; cook for 1 minute.
Add vegetables, broth, and ketchup; cook for 5 mintues.
Spoon meat mixture into 8 inch square baking dish. Cover with mashed potatoes. Bake
18 min.; sprinkle with cheese. Bake an additional 2 min. or until cheese is melted.
Shepard’s Pie
4 medium-large potatoes
¼ cup shredded cheddar cheese (or however much you want)
½ pound ground beef (we use just a little bit because meat is expensive)
(and we used the meat from a pork roast when we made it for you so you can do that too)
2 Tablespoons flour
4 cups vegetables (we don’t always do 4 cups)(you can do a bag of frozen mixed
vegetables or fresh, whatever you want, we usually use green beans & carrots)
¾ cup beef broth (made with beef bullion cube)
2 Tablespoons ketchup
Cut up potatoes, cover with water, and boil on high heat. Cook until potatoes are very
tender (fork goes in easily). Drain & mash potatoes. Add milk, butter, salt, & pepper to
desired taste and consistency.
Brown meat in large nonstick skillet at medium heat. Stir in flour; cook for 1 minute.
Add vegetables, broth, and ketchup; cook for 5 mintues.
Spoon meat mixture into 8 inch square baking dish. Cover with mashed potatoes. Bake
18 min.; sprinkle with cheese. Bake an additional 2 min. or until cheese is melted.
Sunday, September 5, 2010
Spanish Rice
So, we wanted to find a side dish to go along with chicken enchiladas. I used to make a really yummy spanish rice on my mission, so I decided to look for a recipe. I found this one. It turned out pretty good; we didn't actually have some of the stuff so we kinda just winged it and it turned out yummy. A nice side for enchiladas or tacos or anything of that nature. It makes a surprising amount, it lasted 3 days for us.
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced (just used some garlic powder)
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained (We actually just used tomato juice we thickened up a little w/corn starch)
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced (just used some garlic powder)
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained (We actually just used tomato juice we thickened up a little w/corn starch)
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.
Thursday, September 2, 2010
Homemade French Fries
Soak sliced russet potatoes in cold water for 30 minutes. Flavor with olive (canola) oil and salt (or seasoning salt and garlic powder). Bake on cooking sheet for 45 minutes at 425 degrees or until done.
Wednesday, September 1, 2010
Blackberry Apple Pie
We just had this tonight and luckily 2/3 of it is still left to bring happiness tomorrow. When we first cut the pie open it resembled soup. But now that it's chilling more, it's solidifying more. So two thoughts: add more cornstarch (or maybe flour) and be sure not to add the juice hanging out at the bottom of the bowl, and maybe it's best to eat this pie cold. Regardless, it's very yummy. The blackberries we used are from the brambles down the street and the apples from our volunteer harvest. Enjoy.
Ingredients
1 pastry for a 9 inch double crust pie (We use our standard recipe from the kitchen aid book. It never fails to be very yummy.)
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 tablespoon water or milk
Additional sugar
Directions
1.Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
Ingredients
1 pastry for a 9 inch double crust pie (We use our standard recipe from the kitchen aid book. It never fails to be very yummy.)
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 tablespoon water or milk
Additional sugar
Directions
1.Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
Chedder Chicken Spirals
We discovered this recipe a week or two after moving to Seattle. I think it came from a "freezer meals" recipe book Adam gave me for Christmas. It's simple and cheap and yummy. The basil gives it a great taste. Lots of chicken isn't necessary and use only as much cheese as you can afford. I think this recipe with be with us for many years to come.
1.5 cups uncooked pasta (or 2 cups+)
1/2 cup Mayo*
1/3 cup milk
1/2 tsp salt
1/2 dried basil
2 cups frozen mixed vegetables
1.5 cups cubed chicken
1.5 cups (6 ounces) shredded cheddar cheese, divided
1. Cook noodles according to package directions. Meanwhile, in a large bowl combine mayo, milk, salt, and basil. Stir in veggies, chicken and 1 cup cheese. Drain pasta; stir into veggie mixture.
2. Sprinkle top with remaining cheese, cover, and microwave for 5 min until cheese is melted. Or bake in oven for approx 10 min.
* substitute half to two-thirds of mayo with a white bean puree. Flavor puree with some lemon juice and a bit of salt. Makes meal healthier and provides a protein source. Still tastes great.
1.5 cups uncooked pasta (or 2 cups+)
1/2 cup Mayo*
1/3 cup milk
1/2 tsp salt
1/2 dried basil
2 cups frozen mixed vegetables
1.5 cups cubed chicken
1.5 cups (6 ounces) shredded cheddar cheese, divided
1. Cook noodles according to package directions. Meanwhile, in a large bowl combine mayo, milk, salt, and basil. Stir in veggies, chicken and 1 cup cheese. Drain pasta; stir into veggie mixture.
2. Sprinkle top with remaining cheese, cover, and microwave for 5 min until cheese is melted. Or bake in oven for approx 10 min.
* substitute half to two-thirds of mayo with a white bean puree. Flavor puree with some lemon juice and a bit of salt. Makes meal healthier and provides a protein source. Still tastes great.
Cherry Pie
So, Wal-Mart had an amazing cherry sale during our Kaysville Summer, I think it was like a pound for a buck! So, we definitely took advantage of that. Initially, the cherries were only used for Wally's snack, but then we caught a greater vision: Cherry Pie. We found this recipe on FoodNetwork and it was amazing. We really liked it; the crust is especially flaky and yummy.
Directions
Mix 6 cups halved pitted Bing cherries (any cherries work) with 2 tablespoons quick-cooking tapioca (we used a corn starch substitute), 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract and 2 tablespoons water. Pour into pie shell; dot with 4 tablespoons butter.
Perfect All-Butter Piecrust
Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Directions
Mix 6 cups halved pitted Bing cherries (any cherries work) with 2 tablespoons quick-cooking tapioca (we used a corn starch substitute), 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract and 2 tablespoons water. Pour into pie shell; dot with 4 tablespoons butter.
Perfect All-Butter Piecrust
Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Italian Sausage
So, in making the sausage-stuffed potatoes, we decided to get ground pork instead of real sausage (ground pork is like a buck, whereas sausage here in Seattle is like 3 bucks). We looked for some way to flavor it though and stumbled upon this. It turned out great; we both actually like the flavor of this more than the store stuff.
Pork ........................................1 lb
Red Wine .............................2 oz
Salt......(pickling)...................1 1/2 tsp
Fennel.....................................1 1/2 tsp
Black pepper........................1/8 tsp
Ground coriander................1/4 tsp
Oregano................................1/2 tsp
Garlic powder.......................1/8 tsp
Caraway seed......................1/8 tsp
Pork ........................................1 lb
Red Wine .............................2 oz
Salt......(pickling)...................1 1/2 tsp
Fennel.....................................1 1/2 tsp
Black pepper........................1/8 tsp
Ground coriander................1/4 tsp
Oregano................................1/2 tsp
Garlic powder.......................1/8 tsp
Caraway seed......................1/8 tsp
The items in red we actually didn't have or we never have (red wine). To these items we added ground cumin and paprika (about as much as the garlic powder). This recipe officially made me a believer in cumin, it really makes this sausage delicious. We'll have to update this post if we ever add fennel or coriander to this.
Sausage-Stuffed Potatoes
So, this is a pretty yummy and cheap dinner we found one night. We have kind of taken the original recipe and made it cheaper and better. We usually do at least 3 if not 4 or 5 potatoes and have recently switched from breakfast sausage to buying ground pork and flavoring it ourselves (it's delicious, look above). We do put in salt for the sauce, and usually make the sauce all at once, not 2 different sauces for the sausage and for the dipping sauce.
2 large russet (baking) potatoes
3 tablespoons mayonnaise
1 tablespoon plus 1/2 teaspoon water, divided
1 tablespoon Ketchup
2 tablespoons Mustard, divided
1/2 medium onion, finely chopped (or dried onion)
1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
Preheat oven to 350°F with rack in middle
Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
2 large russet (baking) potatoes
3 tablespoons mayonnaise
1 tablespoon plus 1/2 teaspoon water, divided
1 tablespoon Ketchup
2 tablespoons Mustard, divided
1/2 medium onion, finely chopped (or dried onion)
1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
Preheat oven to 350°F with rack in middle
Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
Sunday, August 29, 2010
The Best Bread Sticks Ever
The best breadsticks I've ever made, and I've gone through lots of recipes. The dough is great to work with and rolls easily into breadsticks. I usually don't bother with exact measurements for the toppings, but oregano and garlic do make it great. Another key is to not over cook the breadsticks--just enough to brown the bottoms, a little bit. And these always get great reviews if you're looking to impress. Here's the link.
Ingredients
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Directions
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Ingredients
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Directions
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Monday, August 23, 2010
Blackberry Jam
Mmm blackberries. Our great discovery in Seattle thus far has been the wild blackberries that grow in thorny brambles guarded by spiders. We've gathered 10 cups worth of blackberries over the last week. We figure that's worth $25-40 depending on the store sale. Here's a super easy and yummy jam. You only need 2/3rds to half the amount of sugar and it sets up just fine. The jars might even seal while cooling in the fridge. Enjoy!
Blackberry or Raspberry Jam without Pectin
2 cups of crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)
2 cups of sugar
2 tsp. of lemon juice
Directions:
In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 15 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
Blackberry or Raspberry Jam without Pectin
2 cups of crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)
2 cups of sugar
2 tsp. of lemon juice
Directions:
In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 15 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
Green Plum Jam
Our first "city fruit" harvest was of a greengage plum tree. Green plums? But they had this lovely sweet flavor with a tart aftertaste. I've never had anything like it. The plums I brought home were over-ripe so we found this recipe to make plum jam with. Before cooling it we used some hot over vanilla ice cream; very good and unique. Not something I crave but a fun flavor experience.
Green Gage plum and vanilla Jam
2lb (about 1kg) Green Gage Plums
1lb (about 500g) sugar
juice from 1 lemon
2 vanilla beans
Directions
Cut the plums into big chunks into a large, non-reactive pot (like a Le Creuset), discard the pits. Add the sugar and the lemon juice. Stir well to combine. Cut a round piece of parchment paper the size of the diameter of the pot, and place it on top of the fruits. Let sit for about an hour.
Cut two vanilla beans lengthwise, scrape the inside of the pods to get to all the seeds. Scrape the pods and all the seeds into the pot with the fruits. Place the pot over the stove and bring to a boil over medium heat. Gently stir to make sure all the sugar is melted. Bring the heat down to a simmer, and continue to cook, stirring occasionally, until it reduces at least by half or until it reaches the thickness you like.
These plums have so much pectin in the skin that you don't need to add any extra to get it to gel. To test to see if the jam is ready, take a small amount of jam on the tip of a spoon, and drop it on a small plate and spread it a little. If the jam is ready, it should gel up nicely when it cools down. If it's still a little runny, you might want to continue cooking for just a bit longer.
It really is that simple. If you're like me, you can just put the jam in a large jar and put it in the fridge (discard the vanilla pods first, by the way). It will be eaten up soon enough. If you want to keep it longer, then get a bunch of little jam jars and follow the manufacturer's instructions on how to fill and seal the jars so that they are shelf-stable.
Green Gage plum and vanilla Jam
2lb (about 1kg) Green Gage Plums
1lb (about 500g) sugar
juice from 1 lemon
2 vanilla beans
Directions
Cut the plums into big chunks into a large, non-reactive pot (like a Le Creuset), discard the pits. Add the sugar and the lemon juice. Stir well to combine. Cut a round piece of parchment paper the size of the diameter of the pot, and place it on top of the fruits. Let sit for about an hour.
Cut two vanilla beans lengthwise, scrape the inside of the pods to get to all the seeds. Scrape the pods and all the seeds into the pot with the fruits. Place the pot over the stove and bring to a boil over medium heat. Gently stir to make sure all the sugar is melted. Bring the heat down to a simmer, and continue to cook, stirring occasionally, until it reduces at least by half or until it reaches the thickness you like.
These plums have so much pectin in the skin that you don't need to add any extra to get it to gel. To test to see if the jam is ready, take a small amount of jam on the tip of a spoon, and drop it on a small plate and spread it a little. If the jam is ready, it should gel up nicely when it cools down. If it's still a little runny, you might want to continue cooking for just a bit longer.
It really is that simple. If you're like me, you can just put the jam in a large jar and put it in the fridge (discard the vanilla pods first, by the way). It will be eaten up soon enough. If you want to keep it longer, then get a bunch of little jam jars and follow the manufacturer's instructions on how to fill and seal the jars so that they are shelf-stable.
Blackberry Cobbler
We've been blackberry picking fiends and needed something other than jam to try them in. So... we found this delicious recipe. Very unhealthy but very yummy with vanilla ice cream. And you really will want small servings; it's very rich. We went to Discovery Park on the Sound today and picked two cups then made this for the missionaries tonight. Here's the original link.
Ingredients
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
1.In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
Ingredients
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
1.In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
Thursday, August 19, 2010
Cherry Chocolate Cake
I made this for Justin's 25th birthday, per his request. It was amazing! A very similar recipe can be found in the Lion House cookbook but I think the addition of almond extract is key. And this is a fabulous day-after cake. Best served cold. Link found here.
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
Directions
1.Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
2.In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
3.Bake for 25 to 30 minutes, or until it tests done. Cool.
4.In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
Directions
1.Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
2.In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
3.Bake for 25 to 30 minutes, or until it tests done. Cool.
4.In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Key Lime Bread
Limes were 10 for $1.00, so what do you do? Make Key Lime Pie of course. Then what do you do? Discover this! Justin is a fabulous bread maker and this did his repetoir justice. Each time we've make it the look and consistency turns out slightly different, but the taste is still fabulous. We usually do it without the glaze as well. It's sweet enough as is. Oh and put in extra lime zest! Mmm, reminds me of our Kaysville summer. Here's the original.
Key Lime Bread
2/3 cup butter
2 cups granulated sugar
4 large eggs, slightly beaten
2 tablespoons Key lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup milk
1 teaspoon salt
1 cup chopped walnuts
Glaze
2 tablespoons Key lime juice
2/3 cup granulated sugar
Grease 2 loaf pans. Preheat oven to 350 degrees F.
Cream butter and sugar: in the eggs and beat well. Pour in juice, zest and vanilla extract. Combine well; set aside.
In another bowl, combine flour, baking powder and salt. Add a little of the milk into the dry mixture, then a little of the creamed mixture, alternating until all are combined. Add walnuts and mix to form a nice batter. Divide batter into 2 pans and bake for 50 to 60 minutes until brown.
Glaze: Mix juice and sugar and spoon over the bread after baking. Wrap. Slice in 24 thin slices.
Makes 2 loaves.
Key Lime Bread
2/3 cup butter
2 cups granulated sugar
4 large eggs, slightly beaten
2 tablespoons Key lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup milk
1 teaspoon salt
1 cup chopped walnuts
Glaze
2 tablespoons Key lime juice
2/3 cup granulated sugar
Grease 2 loaf pans. Preheat oven to 350 degrees F.
Cream butter and sugar: in the eggs and beat well. Pour in juice, zest and vanilla extract. Combine well; set aside.
In another bowl, combine flour, baking powder and salt. Add a little of the milk into the dry mixture, then a little of the creamed mixture, alternating until all are combined. Add walnuts and mix to form a nice batter. Divide batter into 2 pans and bake for 50 to 60 minutes until brown.
Glaze: Mix juice and sugar and spoon over the bread after baking. Wrap. Slice in 24 thin slices.
Makes 2 loaves.
Cream of Broccoli Soup
We LOVE this soup and make it whenever broccoli is on sale. It's easy to half and the proportions don't have to be exact. Often we do it without celery and I always saute chopped up broccoli stems with the onions. And red onions are the best for this soup. The cream mixture always takes longer than you think it should, but it usually comes 'round. Here's the original link.
Ingredients
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Directions
1.Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3.In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Ingredients
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Directions
1.Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3.In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Basic Pizza Dough
We finally found it! A real pizza recipe that isn't too pufff and bread like. Thank you Emeril. The less time you let it rise, the thinner the crust. This works as a thin crust and a normal crust. I like to at cornmeal on the pan before placing the crust on top. It's a fabulous dough, you can even toss it in the air! If only I could learn to roll dough out into a perfect circle. The original link can be found here.
Ingredients
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
Directions
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Ingredients
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
Directions
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
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