tag:blogger.com,1999:blog-22395211525534330862024-03-14T12:27:51.449-06:00CookistryCook, Bake, Boil and Bubble...
It's all about creating, experimenting and playing with food in my Colorado kitchen.Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger2185125tag:blogger.com,1999:blog-2239521152553433086.post-74585750079684309172019-03-05T08:00:00.001-07:002019-03-05T12:01:12.816-07:00Shakshuka with Swiss Chard<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-XsDiSlJkF3c/XGtOuRAgugI/AAAAAAAD9is/P3lnv60SLt46_oZGPs6DXwCR-eHjX1m2QCLcBGAs/s1600/Shakshuka%2BSwiss%2BChard%2Bpic.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="533" height="400" src="https://4.bp.blogspot.com/-XsDiSlJkF3c/XGtOuRAgugI/AAAAAAAD9is/P3lnv60SLt46_oZGPs6DXwCR-eHjX1m2QCLcBGAs/s400/Shakshuka%2BSwiss%2BChard%2Bpic.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <i>The Diabetes Cookbook <br />
for Electric Pressure Cookers. </i><br />
Used with permission.</td></tr>
</tbody></table>
I always celebrate a little when someone I know has published their first cookbook, and this time it's even a little more special since Shelby Kinnaird was one of the first bloggers I got friendly with when my blog was fairly new.<br />
<br />
Her book is <b><i><a amzn-ps-bm-asin="1641522887" class="amzn_ps_bm_tl" data-amzn-link-id="3296de603d901acb56f01ce3457d7d90" data-amzn-ps-bm-keyword="The Diabetes Cookbook for Electric Pressure Cookers" href="http://www.amazon.com/Diabetic-Cookbook-Electric-Pressure-Cookers/dp/1641522887/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=3296de603d901acb56f01ce3457d7d90&linkCode=ktl" id="amznPsBmLink_7960217" rel="nofollow" target="_blank">The Diabetes Cookbook for Electric Pressure Cookers</a><img alt="" border="0" height="0" id="amznPsBmPixel_7960217" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=3296de603d901acb56f01ce3457d7d90&_cb=1550536504182" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></b>, and I was tickled to get a review copy to peruse. And cook from.<br />
<br />
Shelby is pretty good at coming up with creative recipes that don't stand up and shout "I'm good for you!" or that seem like they're some kind of special restrictive diet. You'll find plenty of fresh ingredients, and, as she mentioned to me, there's only one recipe with an artificial sweetener, but that can be subbed for regular sugar if you prefer.<br />
<br />
As I browsed through the book, I decided I was hungry enough to want to make something right away, so I chose the Shakshuka with Swiss Chard. Unfortunately, I didn't have any Swiss chard or anything else that resembled it. But I decided to make it anyway, subbing other friendly vegetables for the chard.<br />
<br />
I also cut back on the recipe since I was just cooking for me, and eggs aren't exactly stellar when reheated. And then I had to fiddle with the technique a bit, since it calls for setting a pressure cooker for 0 minutes, but mine won't go lower than on minute.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-apnN4gMM_ec/XGtP14C4npI/AAAAAAAD9i4/mboI3mKoeuQy-tgRJZAVNX3_vKamau9GQCLcBGAs/s1600/shakshuka.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://3.bp.blogspot.com/-apnN4gMM_ec/XGtP14C4npI/AAAAAAAD9i4/mboI3mKoeuQy-tgRJZAVNX3_vKamau9GQCLcBGAs/s400/shakshuka.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My version of the book's shakshuka. So yummy!</td></tr>
</tbody></table>
Still, I think it was a good example of what you'll find in the book.<br />
<br />
The other recipe I considered making right away was a Mexican zucchini casserole, because I happened to have the right ingredients. There were plenty of other recipes that sounded good, but would have required shopping, and I was too hangry for that.<br />
<br />
But still, I've got cauliflower on the shopping list to make the Parmesan Cauliflower Mash. That sounds like a perfect side dish, doesn't it?<br />
<br />
The book has everything from breakfasts to side dishes to main dishes to desserts, so there's something for everyone.<br />
<br />
Since I mangled the original recipe so much, I'm giving you the recipe as it appears in the book:<br />
<br />
<b><span style="font-size: large;">Shakshuka with Swiss Chard</span></b><br />
Serves 4 (110 carbs per serving)<br />
<i>Recipe reprinted with permission from <b>The Diabetes Cookbook for Electric Pressure Cookers </b>by Shelby Kinnaird and Simone Harounian</i><br />
<br />
Need a great brunch option? Try shakshuka, a dish where eggs are cooked in a seasoned tomato sauce. This version leans towards the Mediterranean with flavors of basil, oregano, garlic, thyme, rosemary, and marjoram. Your EPC needs to be at low pressure for this recipe. The first time I made it, I use high pressure and my eggs ended up overcooked. Look for a pasta sauce that's low in sugar and sodium (or make your own).<br />
<br />
<a href="https://2.bp.blogspot.com/-qNrqjswdeOk/XGtQvTarl5I/AAAAAAAD9jE/xRZrwQojGvUfA0JSGW9Qu9l5Lk98pne_wCLcBGAs/s1600/diabeletes%2Bcookbook.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="405" height="400" src="https://2.bp.blogspot.com/-qNrqjswdeOk/XGtQvTarl5I/AAAAAAAD9jE/xRZrwQojGvUfA0JSGW9Qu9l5Lk98pne_wCLcBGAs/s400/diabeletes%2Bcookbook.jpg" width="323" /></a>4 ounces Swiss chard (about 4 large stems and leaves)<br />
2 tablespoons extra-virgin olive oil<br />
1/2 medium onion, chopped<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon freshly ground black peper<br />
1/2 teaspoon Italian seasoning<br />
2 teaspoons minced garlic<br />
1 1/2 cups Marinara Sauce with Red Lentils (from the book) or tomato-based pasta sauce<br />
4 large eggs<br />
1 tablespoon chopped fresh parsley<br />
2 tablespoons freshly grated parmesan cheese<br />
<br />
Separate the stems from the leaves of the Swiss chard. Finely chop the stem; you'll need about 1/2 cup. Stack the leaves, slice into thin strips, then chop. Set aside.<br />
<br />
Set the electric pressure cooker to the saute setting. When the pot is hot, pour in the olive oil<br />
<br />
Add the Swiss chard stems, onion, salt, pepper, and Italian seasoning to the pot and saute for 3 to 5 minutes, or until the vegetables begin to soften.<br />
<br />
Add the Swiss chard leaves and garlic and saute for 2 more minutes.<br />
<br />
Hit cancel. Add the pasta sauce and let the pot cool for 5 minutes.<br />
<br />
Make 4 evenly-spaced indentions in the sauce mixture. Carefully crack an egg into a custard cup, then pour it into one of the indentions. (Note you can crack the eggs directly into the pot, but the whites will spread out more and the eggs won't look as nice.)<br />
<br />
Close and lock the lid of the pressure cooker. Set the valve to sealing.<br />
<br />
Select low pressure and set the timer for 0 minutes.<br />
<br />
When the cooking is complete, hit Cancel and quick release the pressure.<br />
<br />
Once the pin drops, unlock and remove the lid.<br />
<br />
Sprinkle with parsley and parmesan, and serve immediately.<br />
<br />
Substitution tip: If you don't have any Swiss chard, use 1/2 cup bell pepper to replace the stems and 2 cups kale or spinach to replace the leaves.<br />
<br />
<i>I received a review copy of the book at no cost to me.<br /><br />There's a giveaway on <a href="https://www.facebook.com/diabeticFoodie/" rel="nofollow" target="_blank">Shelby's Facebook page</a> for the book and more goodies! Good luck!</i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-69608338530375868562019-02-19T08:00:00.000-07:002019-02-19T08:00:10.294-07:00Home Made Ponzu<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-B3poZFd0u2M/XGtXDjnROJI/AAAAAAAD9jQ/0OQs7olAChUula7cADX6IZRogFrId0KTwCLcBGAs/s1600/cmb%2Bsalad%2Bdressing.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://3.bp.blogspot.com/-B3poZFd0u2M/XGtXDjnROJI/AAAAAAAD9jQ/0OQs7olAChUula7cADX6IZRogFrId0KTwCLcBGAs/s400/cmb%2Bsalad%2Bdressing.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The salad that started the search for ponzu.</td></tr>
</tbody></table>
I usually buy ponzu in a bottle, but recently I needed some to make a salad dressing recipe and even thought I clearly remembered a bottle of ponzu sitting on the lazy susan in the cabinet with similar items, I couldn't find it.<br />
<br />
It wasn't hiding in the cabinet where oils and vinegars lurk. It wasn't on the lazy susan with unopened sauces. It wasn't in the refrigerator. It wasn't anywhere that an open bottle should be hiding.<br />
<br />
And it wasn't on my grocery list, which is where it should have been if I actually finished off the last of that opened bottle and threw it away.<br />
<br />
Bah, <i>humbug. </i><br />
<br />
Then I realized that the book I was using (<i>Japaneasy</i>) had a recipe for home made ponzu. <i>Hmmm.</i> I'd never really thought about making it, but after I saw the recipe, I as stunned at how easy it was.<br />
<br />
I may never buy ponzu again.<br />
<br />
Or, to be clear, I may never buy ponzu again after I finish off the two bottles of unopened ponzu that I found a few days after I couldn't find the opened bottle I was sure I had.<br />
<br />
<b><span style="font-size: large;">Ponzu</span></b><br />
<i>From <a amzn-ps-bm-asin="1784881147" class="amzn_ps_bm_tl" data-amzn-link-id="a57bfb7eb764da17c5d62a092e8257b4" data-amzn-ps-bm-keyword="Japaneasy by Tim Anderson" href="http://www.amazon.com/JapanEasy-Classic-Modern-Japanese-Recipes/dp/1784881147/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=a57bfb7eb764da17c5d62a092e8257b4&linkCode=ktl" id="amznPsBmLink_4499511" rel="nofollow" target="_blank"><b>Japaneasy</b> by Tim Anderson</a><img alt="" border="0" height="0" id="amznPsBmPixel_4499511" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=a57bfb7eb764da17c5d62a092e8257b4&_cb=1550538441491" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i><br />
Small batch makes about 1/3 cup. Large batch makes about 1 cup<br />
<br />
<b>Small batch</b><br />
4 tablespoons soy sauce<br />
1 1/2 tablespoons lemon or lime juice, or a combination<br />
1 teaspoon sugar<br />
1 teaspoon vinegar<br />
<br />
<b>Large batch</b><br />
7 ounces soy sauce<br />
4 tablespoons lemon or lime juice, or a combination<br />
1 1/2 tablespoons sugar<br />
1 1/2 tablespoons vinegar<br />
<br />
Combine all ingredients in and stir to dissolve the sugar. Keep in an airtight container in the refrigerator for up to 1 month.<br />
<br /><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-47243440547887694032019-01-24T08:00:00.000-07:002019-01-24T08:00:12.168-07:00Cali'flour Kitchen Eggs in a Basket #AbramsDinnerParty<a href="https://1.bp.blogspot.com/-R_2uoBES2tQ/XEZhUrjxUAI/AAAAAAAD9fk/-6kL_9N2KqQkZzIvSZvdZjHmUB9_2QGwgCLcBGAs/s1600/cauliflower%2Bavocado%2Btoast.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://1.bp.blogspot.com/-R_2uoBES2tQ/XEZhUrjxUAI/AAAAAAAD9fk/-6kL_9N2KqQkZzIvSZvdZjHmUB9_2QGwgCLcBGAs/s400/cauliflower%2Bavocado%2Btoast.JPG" width="400" /></a><i>As part of the Abrams Dinner Party, I've been getting a ton of cookbooks published by Abrams Books. This time around the book was<b> Cali'flour Kitchen</b>.</i><br />
<br />
Cauliflower has gotten trendy these days, thanks in part to the low-carb movement using cauliflower to make pizza crust. I never tried that particular delicacy, but when I got the book <b><a amzn-ps-bm-asin="1419735969" class="amzn_ps_bm_tl" data-amzn-link-id="384c0caed21b4fcb774337ed0f71f8e5" data-amzn-ps-bm-keyword="Cali'flour Kitchen by Amy Lacey" href="http://www.amazon.com/Califlour-Kitchen-Gluten-Free-Recipes-Carbs/dp/1419735969/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=384c0caed21b4fcb774337ed0f71f8e5&linkCode=ktl" id="amznPsBmLink_7499403" rel="nofollow" target="_blank"><i>Cali'flour Kitchen</i> by Amy Lacey</a><img alt="" border="0" height="0" id="amznPsBmPixel_7499403" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=384c0caed21b4fcb774337ed0f71f8e5&_cb=1548116249318" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b>, I figured I'd be making some of that crust.<br />
<br />
But then ... they also offered some of their pre-made crusts, so I just moved on to using them rather than making them. Easy peasy.<br />
<br />
The book isn't ALL about the crusts, though - there are recipes for using cauliflower in all kinds of recipes, including soup, mashed cauliflower, buffalo cauliflower ... there are recipes for making and using cauliflower rice, and for using cauliflower in pretty much every was imaginable ... and some ways that I might not have imagined.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-T-kadPH3q3A/XEZhY5J88aI/AAAAAAAD9fs/TTg5LVH3N7gWBaihUzfN_FwtMpwWHqvTQCLcBGAs/s1600/CaliflourKitchen.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="987" data-original-width="800" height="320" src="https://4.bp.blogspot.com/-T-kadPH3q3A/XEZhY5J88aI/AAAAAAAD9fs/TTg5LVH3N7gWBaihUzfN_FwtMpwWHqvTQCLcBGAs/s320/CaliflourKitchen.jpg" width="259" /></a></div>
So, anyway, the pizza crusts arrived, I had no other plans for dinner, and I browsed the book to see what recipes I could make with what I had on hand.<br />
<br />
First, I decided to try <b>avocado toast</b> because I happened to have avocado on hand. They had a pretty long list of variations, and like most avocado toast it starts with smearing mashed avocado on the toast. Or in this case, on the cauliflower pizza crust. The caprese version had tomatoes and balsamic vinegar. I didn't have fresh basil, so I left that off. Another version had salsa.<br />
<br />
I don't know that I'd ever consider combining avocado and cauliflower on a normal day, but I figured I'd give this a try, and it was certainly interesting. To be totally honest, I think I'd prefer regular toast, but then again I don't have issues with wheat flour. For folks who can't have wheat, these recipes - and the pre-made crusts - are a great option.<br />
<br />
Next up, I tried the <b>eggs in a basket</b>, which were pretty familiar. Basically, you cut a round hole where you want the egg to nestle, then cook the egg and crust together in a skillet along with some cheese. You almost don't need a recipe for this, considering it's so simply, but since you'd be working with a cauliflower crust rather than bread, it's nice to have the tips for working for the crust.<br />
<br />
<a href="https://3.bp.blogspot.com/-QVRernUNJMA/XEZhUsshwvI/AAAAAAAD9fo/EdpRj1FWUg8PvTWOzbPmNj_6F8uEWycVwCEwYBhgL/s1600/cauli%2Begg%2Band%2Bcheese.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://3.bp.blogspot.com/-QVRernUNJMA/XEZhUsshwvI/AAAAAAAD9fo/EdpRj1FWUg8PvTWOzbPmNj_6F8uEWycVwCEwYBhgL/s400/cauli%2Begg%2Band%2Bcheese.JPG" width="400" /></a>After trying both recipes, I have to say that the eggs in a basket inspired me a bit more, because I happen to like the flavor of cauliflower and cheese together. I think it would be awesome with some roasted red peppers.<br />
<br />
If you're going low carb or you need to stay away from gluten - and if you like cauliflower a lot, I think you'll enjoy this book. But that's not all. Every recipe indicates whether it's gluten free, grain free, paleo, keto, vegan, vegetarian, or dairy free.<br />
<br />
Oddly, I'm none of those, but there are still a bunch of recipes that sound pretty interesting. Hello, cauliflower ... nice to eat ya!<br />
<br />
<i>Yes, I did get the book at crusts at no cost to me.</i><br />
<br /><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-42736484970688007272019-01-14T08:00:00.000-07:002019-01-14T08:00:03.233-07:00Chocolate Sorbet #AbramsDinnerParty<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-846Iwgh82-U/XDvt25e_bZI/AAAAAAAD9eQ/bw7leotY9tcr_UnxiJ0D4OI876vdNtLPwCLcBGAs/s1600/chocolate%2Bsorbet.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://1.bp.blogspot.com/-846Iwgh82-U/XDvt25e_bZI/AAAAAAAD9eQ/bw7leotY9tcr_UnxiJ0D4OI876vdNtLPwCLcBGAs/s400/chocolate%2Bsorbet.JPG" width="400" /></a></div>
<i>As part of the Abrams Dinner Party, I've been getting all of the cookbooks from Abrams Books at no cost to me. Yay, me. Send bookcases.</i><br />
<br />
The most recent book to land with a thud on my doorstep was <i>Ibiza, Land and Sea</i> by Francoise Pialoux.<br />
<br />
The subtitle of the book is 100 Sun-Drenched Recipes, so of course I expected a lot of fresh fruits and vegetables. And since Ibiza is an island off the coast of Spain, I expected seafood.<br />
<br />
There were a couple potato recipes that looked pretty darned good (I kind of love potatoes and had a fresh bag of them waiting to be cooked), then I thought about making a lemon tart (mmm, lemon) or eggplant parmesan.<br />
<br />
But then I found myself in the chocolate chapter, and I got stuck there. And then I saw the chocolate sorbet. I knew I had to make it.<br />
<br />
This is a freakishly simple recipe with just a few simple ingredients. The result is pretty amazing. It's rich. Almost like a very cold ganache or a super-rich gelato. If I didn't tell you there was no dairy, you might assume it's simply a super-rich ice cream. It's not crazy sweet, but it's sweet enough. But still, you could serve it with something sweet, like the dulce de leche in the book, or maybe a pillow of sweetened whipped cream. But really, it's great on its own, although I really do suggest small servings. It's worth savoring.<br />
<br />
Because this has so few ingredients, you'll want to choose a chocolate that you love, because that's what this is going to taste like.<br />
<br />
The recipe calls for mineral water, which isn't something I ever have on hand, so I used plain old tap water. Next time I'm at the store, I'll grab some mineral water and see what difference it makes.<br />
<br />
Since this book has a European heritage, it's assumed you're going to weigh the ingredients. I'm fine with that, but if you don't have a scale, you'll need to convert the weights to volumes. Some of the ingredients also needed a little translation, like the caster sugar called for in this recipe. I couldn't remember if caster sugar was granulated or powdered sugar, so I asked my cooking buddy Alexa who told me that it was a finely granulated sugar. I went with regular granulated sugar. It was supposed to melt, anyway, so it seemed like it would work.<br />
<br />
This stuff is definitely a keeper.<br />
<br />
<b><span style="font-size: large;">Chocolate Sorbet</span></b><br />
<i>From <b><a amzn-ps-bm-asin="1419733273" class="amzn_ps_bm_tl" data-amzn-link-id="01409ed071967dbe131fe301ab082838" data-amzn-ps-bm-keyword="Ibiza, Land and Sea" href="http://www.amazon.com/Ibiza-Land-Sea-Sun-Drenched-Recipes/dp/1419733273/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=01409ed071967dbe131fe301ab082838&linkCode=ktl" id="amznPsBmLink_432077" rel="nofollow" target="_blank">Ibiza, Land and Sea</a><img alt="" border="0" height="0" id="amznPsBmPixel_432077" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=01409ed071967dbe131fe301ab082838&_cb=1547430147383" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b> by Francoise Pialoux</i><br />
<br />
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<a href="https://1.bp.blogspot.com/-0BHr5Nx3FQE/XDvtz2TyuuI/AAAAAAAD9eM/INEm5tWrOz8xEpaeQ_wn0CsKkF3AhTUgQCLcBGAs/s1600/chocolate%2Bsorbet%2Bibiza.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="400" src="https://1.bp.blogspot.com/-0BHr5Nx3FQE/XDvtz2TyuuI/AAAAAAAD9eM/INEm5tWrOz8xEpaeQ_wn0CsKkF3AhTUgQCLcBGAs/s400/chocolate%2Bsorbet%2Bibiza.JPG" width="300" /></a></div>
120 grams (4 ounces) <a amzn-ps-bm-asin="B002SVAYGY" class="amzn_ps_bm_tl" data-amzn-link-id="3fb7642af9fa314526b3497e45cc4776" data-amzn-ps-bm-keyword="superfine sugar" href="http://www.amazon.com/Baker%60s-Sugar-Ultra-Fine-Pure-Cane/dp/B002SVAYGY/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=3fb7642af9fa314526b3497e45cc4776&linkCode=ktl" id="amznPsBmLink_9318901" rel="nofollow" target="_blank">caster sugar</a><img alt="" border="0" height="0" id="amznPsBmPixel_9318901" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=3fb7642af9fa314526b3497e45cc4776&_cb=1547430251379" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /><br />
200 grams (7 ounces) dark chocolate, 53-60% cocoa solids<br />
80 grams (2 1/2 ounces) bitter chocolate powder<br />
<br />
In a saucepan, combine the caster sugar (I used regular granulate sugar) with 1/2 liter (2 cups) mineral water. (I used tap water. Yes, I'm a risk taker!)<br /><br />Heat over a moderate flame, stirring until the sugar has melted.<br />
<br />
Now add the chocolate, broken into pieces, and mix. Remove from the heat as soon as the chocolate has melted.<br />
<br />
Add the cocoa powder, stir, and allow to cool.<br />
<br />
Pour into an ice cream maker or turbine to freeze.<br /><br /><i>Yup, I did get this book at no cost to me.</i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-3679042082067469002018-12-18T08:00:00.000-07:002018-12-18T08:00:10.453-07:00Degusta Box, December 2018<a href="https://3.bp.blogspot.com/-O31j_KnMxuA/XBhch6aBr9I/AAAAAAAD9Ys/biRs43ebdNUS_Frvpk2NPRybCD3HZBMjgCLcBGAs/s1600/degustabox%2Bdecember%2B2018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://3.bp.blogspot.com/-O31j_KnMxuA/XBhch6aBr9I/AAAAAAAD9Ys/biRs43ebdNUS_Frvpk2NPRybCD3HZBMjgCLcBGAs/s400/degustabox%2Bdecember%2B2018.JPG" width="400" /></a>Every month, I get a box of goodies from Degusta Box, so I can tell my readers all about it.<br />
<br />
I usually write about it on my <a href="https://reviews.cookistry.com/" target="_blank">review blog</a>, but I thought I'd move it over here for this month. It's all tasty food, and it would be awesome as a gift for yourself or a friend.<br />
<br />
Each box is different, so it's a sure bet you'll find things that you've never seen before. Some you'll love, some you'll sample and decide it's not what you're looking for. But that's great, too, because sampling is fun, no matter what.<br />
<br />
Speaking of samples, most of these items are full-size products, although sometimes there will be sample or snack sizes.<br />
<br />
<i>So, anyway, here's what was in the December box.</i><br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="SEARCH" class="amzn_ps_bm_tl" data-amzn-link-id="d7c4f36abb73a564d4f1a56ff9b1204f" data-amzn-ps-bm-keyword="Garden of Life protein bar" href="http://amazon.com/s/ref=as_li_bk_tl/?url=search-alias%3Daps&field-keywords=Garden%20of%20Life%20protein%20bar&tag=cookistry044-20&linkId=d7c4f36abb73a564d4f1a56ff9b1204f&linkCode=ktl" id="amznPsBmLink_1100580" rel="nofollow" target="_blank">Garden of Life protein bar</a><img alt="" border="0" height="0" id="amznPsBmPixel_1100580" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=d7c4f36abb73a564d4f1a56ff9b1204f&_cb=1545100183090" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
Back when I used to spend a lot more time commuting, these kinds of bars really came in handy. Like, when traffic was at a standstill and I was getting grumpy hungry. Working from home has shortened my commute, but these things can come in handy for days when it's half past lunch and I need something to curb my appetite. I haven't tried this one yet, but the ingredients sounded good.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="SEARCH" class="amzn_ps_bm_tl" data-amzn-link-id="81c82f60b267c950b58ccccfdf2df493" data-amzn-ps-bm-keyword="G.H. Cretors Popped Corn" href="http://amazon.com/s/ref=as_li_bk_tl/?url=search-alias%3Daps&field-keywords=G.H.%20Cretors%20Popped%20Corn&tag=cookistry044-20&linkId=81c82f60b267c950b58ccccfdf2df493&linkCode=ktl" id="amznPsBmLink_3710314" rel="nofollow" target="_blank">G.H. Cretors Popped Corn</a><img alt="" border="0" height="0" id="amznPsBmPixel_3710314" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=81c82f60b267c950b58ccccfdf2df493&_cb=1545100195560" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
Oh my. I got a couple snack-sized bags of the caramel and cheese mix which is insanely good. I need, like, a 55-gallon drum of this stuff to dive into. Seriously good snacking.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="B079YFNT4L" class="amzn_ps_bm_tl" data-amzn-link-id="470b6dce948d7a2b074edd1e8d70cb42" data-amzn-ps-bm-keyword="Sunspire SunDrops" href="http://www.amazon.com/SunSpire-Trade-Chocolate-SunDrops-Ounce/dp/B079YFNT4L/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=470b6dce948d7a2b074edd1e8d70cb42&linkCode=ktl" id="amznPsBmLink_8542954" rel="nofollow" target="_blank">Sunspire SunDrops</a><img alt="" border="0" height="0" id="amznPsBmPixel_8542954" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=470b6dce948d7a2b074edd1e8d70cb42&_cb=1545100253066" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
These are candy-coated chocolate candies that are kind of like a big brand name you know, but these don't have any artificial colors, flavors, or preservatives. I've had these before, and they're really nice. I've got a big bag here and I'm imagining that I'll bake them into cookies. Realistically, I'm just going to eat them as-is.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="B004CP6LD4" class="amzn_ps_bm_tl" data-amzn-link-id="b7f3904934c1582c943679e5fbf4f2f9" data-amzn-ps-bm-keyword="Campfire Marshmallows" href="http://www.amazon.com/Campfire-Marshmallows-10-oz-3-Pack/dp/B004CP6LD4/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=b7f3904934c1582c943679e5fbf4f2f9&linkCode=ktl" id="amznPsBmLink_9608045" rel="nofollow" target="_blank">Campfire Marshmallows</a><img alt="" border="0" height="0" id="amznPsBmPixel_9608045" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=b7f3904934c1582c943679e5fbf4f2f9&_cb=1545100273255" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
Ah, marshmallows. These are great for Rice Krispies treats, for topping hot chocolate, or for all kinds of holiday baking and treats. Yum. I got a large bag of white marshmallows and a little bag of colored marshmallows. I'm not exactly sure how I'll use these, but they will get used.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="B07DRQFWCR" class="amzn_ps_bm_tl" data-amzn-link-id="a3b883be705e67560e65fe2a19e1e4d2" data-amzn-ps-bm-keyword="Hu Chocolate" href="http://www.amazon.com/Hu-Chocolate-Salty-Organic-Gluten/dp/B07DRQFWCR/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=a3b883be705e67560e65fe2a19e1e4d2&linkCode=ktl" id="amznPsBmLink_8040673" rel="nofollow" target="_blank">Hu Chocolate</a><img alt="" border="0" height="0" id="amznPsBmPixel_8040673" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=a3b883be705e67560e65fe2a19e1e4d2&_cb=1545100285507" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
Seriously, who says no to chocolate? This is a vegan and paleo chocolate bar, so pretty much no one can say no to it, right? It's also free of pretty much all the things that people are allergic to. Yup, it's a chocolate bar that you can consider healthy.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="B0000CDBPL" class="amzn_ps_bm_tl" data-amzn-link-id="05f1063a14c5293bce0c8213c7828d4e" data-amzn-ps-bm-keyword="Chef Paul Prudhomme's Magic Seasoning Blend" href="http://www.amazon.com/Prudhommes-Magic-Seasoning-Blends-2-ounce/dp/B0000CDBPL/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=05f1063a14c5293bce0c8213c7828d4e&linkCode=ktl" id="amznPsBmLink_4790355" rel="nofollow" target="_blank">Chef Paul Prudhomme's Magic Seasoning Blend</a><img alt="" border="0" height="0" id="amznPsBmPixel_4790355" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=05f1063a14c5293bce0c8213c7828d4e&_cb=1545100296099" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
I used to think that seasoning mixes were silly, because I have a lot of spices that I can mix on my own. Except when I'm cooking and I'm feeling lazy, the last thing I want to do is grab all those spices. And then put them back again. It's not fun. So, seasoning mixes have become a thing here. I got the "Poultry Magic" version which would also be lovely on pork. Or vegetables. It's got a little garlic and some herbs and it's a well-balanced and not-too-salty blend.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="SEARCH" class="amzn_ps_bm_tl" data-amzn-link-id="a6c376bbc3ed454207f8ba8dd3f636d1" data-amzn-ps-bm-keyword="Vahdam Teas" href="http://amazon.com/s/ref=as_li_bk_tl/?url=search-alias%3Daps&field-keywords=Vahdam%20Teas&tag=cookistry044-20&linkId=a6c376bbc3ed454207f8ba8dd3f636d1&linkCode=ktl" id="amznPsBmLink_4152896" rel="nofollow" target="_blank">Vahdam Teas</a><img alt="" border="0" height="0" id="amznPsBmPixel_4152896" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=a6c376bbc3ed454207f8ba8dd3f636d1&_cb=1545100306837" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
I have a love-hate relationship with tea. I love tea. Hot tea, iced tea ... but sometimes I'll find one that's just ... oh, no. So I love sample packs, like the one that came in this box. So I can try a bunch of flavors and pick out the ones I like best to buy in larger quantities.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="SEARCH" class="amzn_ps_bm_tl" data-amzn-link-id="b8b9c8585b904d412d6eaafe9422871e" data-amzn-ps-bm-keyword="Dave's Gourmet sauce" href="http://amazon.com/s/ref=as_li_bk_tl/?url=search-alias%3Daps&field-keywords=Dave%27s%20Gourmet%20sauce&tag=cookistry044-20&linkId=b8b9c8585b904d412d6eaafe9422871e&linkCode=ktl" id="amznPsBmLink_7147793" rel="nofollow" target="_blank">Dave's Gourmet sauce</a><img alt="" border="0" height="0" id="amznPsBmPixel_7147793" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=b8b9c8585b904d412d6eaafe9422871e&_cb=1545100315675" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
I've been buying Dave's Gourmet products for quite some time, and I've never run into one I didn't like. This time around, it's a hot sauce that's great as a condiment, as a cooking sauce, or even as a dip. This one was nicey hot with notes of ginger and lime. But, hey, they've got a lot of flavors, so you can no doubt find at least one you love.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="SEARCH" class="amzn_ps_bm_tl" data-amzn-link-id="31cf4ff4f39d04f81896bf58730addb7" data-amzn-ps-bm-keyword="bahlsen" href="http://amazon.com/s/ref=as_li_bk_tl/?url=search-alias%3Daps&field-keywords=Bahlsen&tag=cookistry044-20&linkId=31cf4ff4f39d04f81896bf58730addb7&linkCode=ktl" id="amznPsBmLink_1605526" rel="nofollow" target="_blank">Bahlsen Iced Cinnamon Stars</a><img alt="" border="0" height="0" id="amznPsBmPixel_1605526" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=31cf4ff4f39d04f81896bf58730addb7&_cb=1545100347626" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
Awwwww ... <i>stars. </i>These are a perfect little holiday cookie. From Christmas to Fourth of July, I guess. Or any time it's starry outside. And they've got cinnamon flavor, which is one of my favorites in baked goods.<br />
<br />
<span style="font-size: large;"><a amzn-ps-bm-asin="SEARCH" class="amzn_ps_bm_tl" data-amzn-link-id="f3cb8067e0a8dbdc8a23bd7bd3582e53" data-amzn-ps-bm-keyword="Chimes chewy ginger candies" href="http://amazon.com/s/ref=as_li_bk_tl/?url=search-alias%3Daps&field-keywords=Chimes%20chewy%20ginger%20candies&tag=cookistry044-20&linkId=f3cb8067e0a8dbdc8a23bd7bd3582e53&linkCode=ktl" id="amznPsBmLink_7134637" rel="nofollow" target="_blank">Chimes chewy ginger candies</a><img alt="" border="0" height="0" id="amznPsBmPixel_7134637" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=f3cb8067e0a8dbdc8a23bd7bd3582e53&_cb=1545100356608" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span><br />
We all know that ginger is great for a rumbly tummy, but it's also a nice flavor in a candy. These are chewy and flavorful and great to have on hand as a little snack or an after-dinner treat.<br />
<br />
<i>Why yes, I did get this for free.</i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-39593734797877254812018-12-10T08:00:00.000-07:002018-12-10T08:00:00.306-07:0012 Days of Christmas (the cooking version!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-1mdIPLlfYRA/XAnVmBk6rLI/AAAAAAAD9WM/DefNqmwr54IK8vmhfTybay7LtR41LWp5ACEwYBhgL/s1600/reindog.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://3.bp.blogspot.com/-1mdIPLlfYRA/XAnVmBk6rLI/AAAAAAAD9WM/DefNqmwr54IK8vmhfTybay7LtR41LWp5ACEwYBhgL/s400/reindog.JPG" width="400" /></a></div>
You know the song.<br />
Now, sing along, <i>with Santa's favorite reindog!</i><br />
<br />
Ahem!<br />
<br />
Are we in tune?<br />
<br />
Okay, let's GO!<br />
<br />
On the first day of Christmas, my sous chef gave to me ...<br />
a new fridge and a pear brie<br />
<br />
On the second day of Christmas, my sous chef gave to me ...<br />
two oven gloves,<br />
and a new fridge and a pear brie<br />
<br />
On the third day of Christmas, my sous chef gave to me ...<br />
three French breads,<br />
two oven gloves,<br />
and a new fridge and a pear brie<br />
<br />
<i>Aw, don't make me type out the rest. Let's skip to the end!</i><br />
<br />
On the twelfth day of Christmas, my sous chef gave to me ...<br />
<br />
Twelve tasters yumming<br />
Eleven icers piping<br />
Ten timers beeping<br />
Nine onions mincing<br />
Eight meads for drinking<br />
Seven wines a-mulling<br />
Six pizzas baking<br />
Five bold hot wings<br />
Four lemon curds<br />
Three French breads<br />
Two oven gloves<br />
and a new fridge and a pear brie!<br />
<br />
And that means there's enough fridges to store all the leftovers!<br />
<br />
<i>Cheers!</i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-6827415910779066622018-11-07T08:00:00.000-07:002018-11-07T08:00:01.388-07:00Chocolate Pizza and Peanut Butter Wings<a href="https://4.bp.blogspot.com/-k_zX7JO5DCI/W-ImnWysqOI/AAAAAAAD9Rk/kJRguz7V3LA1K7Q-FjeCe4n3NhLABSgiACLcBGAs/s1600/chocolate%2Bpizza%2Band%2Bwings.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://4.bp.blogspot.com/-k_zX7JO5DCI/W-ImnWysqOI/AAAAAAAD9Rk/kJRguz7V3LA1K7Q-FjeCe4n3NhLABSgiACLcBGAs/s400/chocolate%2Bpizza%2Band%2Bwings.JPG" width="400" /></a>I usually post food reviews over on the gadget and review blog, but I haven't been doing as much cooking as usual, and food is food, so ...<br />
<br />
I'll be posting a few reviews here, and maybe even some roundups, if the mood strikes.<br />
<br />
The yummies that came to me this time (at no cost to me) were from the <a href="https://www.chocolatepizza.com/" rel="nofollow" target="_blank"><b>Chocolate Pizza Company</b></a>. No surprise, they make chocolate pizzas, which are large round disks of chocolate covered with fun candies and decorations and stuff.<br />
<br />
You can get pizzas with standard greetings, no greetings, or custom greetings. There are a lot of options for candies and decorations, too. I didn't see any pepperoni, but I did see peanut butter cups and white chocolate drizzle.<br />
<br />
They sent me a slice of their snowflake pizza, which had white snowflake sprinkles along with red and green coated chocolate candies. That slice was actually a really nice size for me, so I'm glad they didn't send a whole pizza. I mean, a whole pizza would be fun for a family or a party or an office ... but a slice was just enough for me.<br />
<br />
The peanut butter wings, on the other hand.<br />
<br />
Oh my.<br />
<br />
They're rippled potato chips, coated with peanut butter, then dipped in either milk or dark chocolate. Let me say that again.<br />
<br />
Oh my.<br />
<br />
<i>Where have these things been all my life?</i><br /><br />So here's the deal. You buy some for every family member's stockings, and maybe you hang up some stockings for people who don't actually exist. Like, you could hang a stocking for the TV or the refrigerator. Or the cat. Or that spider that's living in the basement.<br /><br />Then, when everyone is busy with their other presents, you raid the stockings and swipe all the peanut butter wings for yourself. Hide them in a safe place. Eat them when no one is looking. If people notice their wings are missing, you just look innocent and say they flew away.<br /><br />Or, I don't know, maybe just buy a couple of the big tins and everyone's happy.<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-21590854249471923272018-11-05T08:00:00.000-07:002018-11-05T08:00:09.942-07:00Braised Chicken with Peppers and Tomatoes (Poulet Basquaise)<a href="https://4.bp.blogspot.com/-wE1OARG99C8/W9dh8GN1BXI/AAAAAAAD9N4/a5U22MHrFvkVlMqr8eWJbRSgnvj1ZDPeQCLcBGAs/s1600/instantly%2BFrench%2Bchicken%2Bwith%2Bpeppers.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://4.bp.blogspot.com/-wE1OARG99C8/W9dh8GN1BXI/AAAAAAAD9N4/a5U22MHrFvkVlMqr8eWJbRSgnvj1ZDPeQCLcBGAs/s400/instantly%2BFrench%2Bchicken%2Bwith%2Bpeppers.JPG" width="400" /></a>No, I haven't decided to make the blog bilingual or French. But this recipe is from a French cookbook. If your first thought about a French cookbook is that it's likely to be haughty, fussy, long-cooking, and insanely time-consuming, you might want to think again.<br />
<br />
Sure, there are foods that ought to cook a long time, but this time the book is <i>Instantly French</i> by Ann Mah, and it's all about cooking French food in an electric pressure cooker. You know, like an Instant Pot. This time I'm cooking in my <a amzn-ps-bm-asin="B013I40R8E" class="amzn_ps_bm_tl" data-amzn-link-id="075b93af15c58a101bd82aa3d84b7c70" data-amzn-ps-bm-keyword="Breville Fast and Slow" href="http://www.amazon.com/Breville-Fast-Slow-Pro-Silver/dp/B013I40R8E/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=075b93af15c58a101bd82aa3d84b7c70&linkCode=ktl" id="amznPsBmLink_5754834" rel="nofollow" target="_blank">Breville Fast and Slow</a><img alt="" border="0" height="0" id="amznPsBmPixel_5754834" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=075b93af15c58a101bd82aa3d84b7c70&_cb=1540772203904" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />, but the brand shouldn't matter when you're making these recipes.<br />
<br />
Like many books (and other things) that show up here, I got this book straight from the publisher at no cost to me. But let's not let that get in the way of dinner, okay?<br />
<br />
The book is nicely arranged by categories, and I'll have to admit that I got stuck in the Chicken section. I love chicken cooked in the instant pot, and the recipes all sounded good. And homey. I picked the tomato and pepper recipe because I had almost everything I needed to make it, so it wasn't going to require a big list at the grocery store. Basically, I needed the chicken.<br />
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<a href="https://3.bp.blogspot.com/-_yfNXchS9BY/W9ZTRw1CC9I/AAAAAAAD9NU/1hPB6Dme2KooGk5y-1tqTWAquBFdmwsPwCLcBGAs/s1600/Instantly%2BFrench.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://3.bp.blogspot.com/-_yfNXchS9BY/W9ZTRw1CC9I/AAAAAAAD9NU/1hPB6Dme2KooGk5y-1tqTWAquBFdmwsPwCLcBGAs/s320/Instantly%2BFrench.jpg" width="320" /></a></div>
This was super simple. The prep took me about 30 minutes, if we're counting prep as the time before the pressure is put on.<br />
<br />
I multi-tasked a bit during prep time. I had the chicken browning while I was cutting the peppers and onions, and I had everything else measured and ready to go before it was time to add them.<br />
<br />
Then I cleaned up the kitchen and unloaded and reloaded the dishwasher while the vegetables were sauteing. So it's not like it was 30 minutes of actual kitchen work. Just 30 minutes before pressure was on and I could walk away completely.<br />
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On the other end of the recipe, my pressure cooker actually has a "reduce" button, so I used that instead of the saute button. I let it go on its own for the beginning of the reducing time and just checked on it and stirred when there was less liquid in the pot. The ingredients really don't require stirring - you just want to make sure that food doesn't stick to the bottom of the pot where it could burn.<br />
<br />
<b><span style="font-size: large;">Braised Chicken with Peppers and Tomatoes (Poulet Basquaise) </span></b><br />
<i>Adapted from <a amzn-ps-bm-asin="1250184444" class="amzn_ps_bm_tl" data-amzn-link-id="bdabb5a492418c5fd6ebb539f7bb2b95" data-amzn-ps-bm-keyword="Instantly French By Ann Mah" href="http://www.amazon.com/Instantly-French-Classic-Electric-Pressure/dp/1250184444/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=bdabb5a492418c5fd6ebb539f7bb2b95&linkCode=ktl" id="amznPsBmLink_8429587" rel="nofollow" target="_blank"><b>Instantly French</b> By Ann Mah</a><img alt="" border="0" height="0" id="amznPsBmPixel_8429587" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=bdabb5a492418c5fd6ebb539f7bb2b95&_cb=1540772171022" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i><br />
<br />
<a href="https://4.bp.blogspot.com/-A1pxE8b7-f0/W9diArDB_gI/AAAAAAAD9N8/mNs0f3WCT3Eiws5HYesbBeiYS52V7KrhQCLcBGAs/s1600/chicken%2Bwith%2Bpeppers%2Band%2Btomatoes%2Bfrom%2BInstantly%2BFrench.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://4.bp.blogspot.com/-A1pxE8b7-f0/W9diArDB_gI/AAAAAAAD9N8/mNs0f3WCT3Eiws5HYesbBeiYS52V7KrhQCLcBGAs/s400/chicken%2Bwith%2Bpeppers%2Band%2Btomatoes%2Bfrom%2BInstantly%2BFrench.JPG" width="400" /></a>2 tablespoons olive oil<br />
6 bone-in, skin-on chicken thighs (about 5 ounces each)<br />
1 medium onion, diced<br />
1 pound red bell peppers, cut into 1/4 inch slices (for me, this was 2 large peppers)<br />
2 garlic cloves, thinly sliced<br />
3/4 cup canned whole tomatoes, lightly crushed by hand<br />
1/2 teaspoon sugar, plus more as needed<br />
1/2 teaspoon <a amzn-ps-bm-asin="B002J6ARK6" class="amzn_ps_bm_tl" data-amzn-link-id="b1134c305c538dbb50df1f486fbe2f0c" data-amzn-ps-bm-keyword="piment d'Espelette" href="http://www.amazon.com/Piment-dEspelette-Pepper-Powder-France/dp/B002J6ARK6/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=b1134c305c538dbb50df1f486fbe2f0c&linkCode=ktl" id="amznPsBmLink_2415997" rel="nofollow" target="_blank">piment d'Espelette</a><img alt="" border="0" height="0" id="amznPsBmPixel_2415997" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=b1134c305c538dbb50df1f486fbe2f0c&_cb=1540772236200" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> or sweet paprika, plus more as needed<br />
Salt and freshly ground pepper<br />
Cooked long-grain rise, for serving<br />
<br />
Using the saute function, heat the olive oil in the pressure cooker. Dry the thighs with paper towels and add them to the pressure cooker. Cook until golden brown on all sides, about 7-8 minutes. You might want to do this in batches, since it's unlikely they'll all fit at the same time.<br />
<br />
Remove the chicken and place on a plate or in a bowl. Juices will collect, so make sure the container will accommodate that.<br />
<br />
Add the onion and bell pepper and cook until softened, 2-3 minutes, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. (Since my cooker has a nonstick pot, there was no scraping needed.) Add the garlic and cook until fragrant, about 1 minute. Turn off the saute function.<br />
<br />
Add the tomatoes, sugar, and piment to the pressure cooker. Season lightly with salt and pepper and stir to combine.<br />
<br />
Return the chicken to the pot, along with any juices, nestling the chicken skin-side down. Cook on high pressure for 25 minutes. (You might want to quickly hand-wash the plate or bowl to use it again when you're reducing the liquid at the end of cooking time.)<br />
<br />
Release the steam manually, then transfer the chicken to a plate, leaving the juice and vegetables in the pot. Using the saute function (or, as I did, the reduce function), bring the cooking liquid to a boil. Cook, stirring as needed (you just want to make sure the food doesn't stick and burn), until most of the liquid has evaporated, about 10 minutes.<br />
<br />
Taste and adjust the seasonings, adding more sugar, salt, piment, and/or black pepper, as needed.<br />
<br />
Return the chicken to the pot, along with any juiced from the plate nestling it into the sauce, and let it heat through for serving.<br />
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Serve with long-grain white rice.<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-33609200251695333802018-10-28T08:00:00.000-06:002018-10-28T08:00:01.472-06:00Savory French Toast from Home Made Christmas #AbramsDinnerParty<a href="https://3.bp.blogspot.com/-Jukys1VbRDo/W9JlJjpGwGI/AAAAAAAD9M4/isk3TBeWZeMzX-cDnlFu8QCjrs1hDPrYwCLcBGAs/s1600/savory%2Bfrench%2Btoast%2Bfrom%2BHome%2BMade%2BChristmas.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://3.bp.blogspot.com/-Jukys1VbRDo/W9JlJjpGwGI/AAAAAAAD9M4/isk3TBeWZeMzX-cDnlFu8QCjrs1hDPrYwCLcBGAs/s400/savory%2Bfrench%2Btoast%2Bfrom%2BHome%2BMade%2BChristmas.JPG" width="400" /></a><i>Whoop, whoop,</i> another fun (and free) book for my participation in the Abrams Dinner Party.<br />
<br />
This time the book is <i>Home Made Christmas </i>by Yvette van Boven. When I saw the title, I thought it might be about making Christmas food gifts.<br />
<br />
Nope, this is about food you might serve during the holidays.<br />
<br />
There are plenty of dinner ideas, along with sides and desserts, but I got stuck on the idea of making the savory French toast. I mean, I like plain French toast, and I generally don't make it super-sweet (although I do love it with maple syrup) but this sent the savory meter all the way over to the no-way-is-this-sweet side.<br />
<br />
The recipe includes mustard, Tabasco, Worcestershire sauce, and cheese. So, if you happen to like savory breakfasts, you'd like it. But I had it for lunch. Because it seemed to make sense.<br />
<br />
The best thing about this recipe is that it opens the door for all kinds of savory variations. I mean, I wouldn't make it with anchovies, but you could change the cheese, add more heat, or add some herbs and spices. It's not completely unlimited, because the ingredients would have to be able to either soak into the bread or stick to the outside. But it could be fun to fiddle with.<br />
<br />
This called for a salad of fresh herbs on the side, but I skipped that and just had the French toast. And while this is meant to be savory, I can see how a tart jelly or jam could work with this. Probably not maple syrup, but something fruity. Maybe even cranberry sauce, hmmmm?<br />
<br />
I also didn't cut the bread into shapes with a cookie cutter. Cutting the bread into triangles after cooking was as fancy as I wanted to be. But yeah, for a holiday breakfast, they'd be fun cut into shapes.<br />
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<b><span style="font-size: large;">Wentelteefjes, or Savory French Toast (the Dutch version)</span></b><br />
<i>Adapted from <a amzn-ps-bm-asin="1419732382" class="amzn_ps_bm_tl" data-amzn-link-id="908cdc2d918cbdb6478c297cbe91ecd3" data-amzn-ps-bm-keyword="Home Made Christmas by Yvette van Boven" href="http://www.amazon.com/Home-Made-Christmas-Yvette-Boven/dp/1419732382/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=908cdc2d918cbdb6478c297cbe91ecd3&linkCode=ktl" id="amznPsBmLink_5395494" rel="nofollow" target="_blank"><b>Home Made Christmas</b> by Yvette van Boven</a><img alt="" border="0" height="0" id="amznPsBmPixel_5395494" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=908cdc2d918cbdb6478c297cbe91ecd3&_cb=1540514566755" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i><br />
<br />
4 large eggs<br />
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1/2 cup milk<br />
1/2 cup heavy cream<br />
1 teaspoon mustard<br />
1/2 cup grated parmesan cheese<br />
A pinch of sea salt<br />
Freshly ground black pepper<br />
A few drops of Tabasco sauce<br />
6-8 slices of good-quality white bread<br />
Butter, for frying<br />
<br />
Whisk the eggs, milk, cream, and mustard until foamy, then stir in the cheese. Season with salt and pepper, a little Tabasco, and a splash of Worcestershire sauce. (You can do this the night before, if you want to save a little time, and save yourself from early morning measuring.)<br />
<br />
Pour the mixture into a shallow bowl.<br />
<br />
Place two slices of bread in the bowl - or really, as many as you can fit at one time, whether it's one or 4 - and let the bread soak for a minute or two.<br />
<br />
Heat a nonstick frying pan on medium heat, with a small pat of butter. Cook the bread slices for about 2 minutes per side, until they're golden brown. Let them drain on paper towels as you continue cooking the rest of the sliced.<br />
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Sprinkle with a little extra cheese and serve with a green herb salad.<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-14436443981348565762018-10-26T08:00:00.000-06:002018-10-26T08:00:11.457-06:00Kentucky Butter Cake<a href="https://2.bp.blogspot.com/-_H5W6g4j9yY/W8_HM8T6wxI/AAAAAAAD9LM/96LUs1WHCaIYx5uZDMdHZJQikSyRH9gWgCLcBGAs/s1600/kentucky%2Bbutter%2Bcake.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://2.bp.blogspot.com/-_H5W6g4j9yY/W8_HM8T6wxI/AAAAAAAD9LM/96LUs1WHCaIYx5uZDMdHZJQikSyRH9gWgCLcBGAs/s400/kentucky%2Bbutter%2Bcake.JPG" width="400" /></a>When I got the book <i>Cake!</i>, my first instinct was to make one of the coffee cakes. I absolutely adore all kinds of coffee cakes, and they're usually not too sweet, so they're great to have with coffee in the morning. They're also nice for dessert. They're like, all-purpose cakes.<br />
<br />
Pecan Pie Coffee Cake sounded particularly appealing. I love nutty coffee cakes a lot.<br />
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But then I saw the Kentucky Butter Cake in the Bundt Cake and Pound Cakes section.<br />
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That sounded good because I have a bazillion Bundt cake pans, and I love pound cake.<br />
<br />
But, alas, pound cake has been my white whale ever since I moved to high altitude. The first one I tried to make here boiled out of the pan. After I got over that trauma - like, several years later - I tried other recipes. While they mostly were fine cakes, they weren't as dense as I wanted them to be. They were more like sponge cakes than pound cake.<br />
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Bah, humbug.<br />
<br />
As I eyed the Kentucky Butter Cake recipe, I saw that it was pretty similar to pound cakes I'd made in the past, with one very interesting difference. Instead of beating the butter and sugar together, and instead of beating egg whites or yolks to add air, this recipe called for chucking everything into a bowl together.<br />
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Wow. I love a recipe that's not fussy.<br />
<br />
So I decided to give it a try.<br />
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Oh, and the other great thing about this recipe is that all the ingredients were in even numbers. It's not that I have some kind of mystical affinity for even numbers. However, it made the recipe easy to cut in half. As much as I like cake, I didn't want a whole pound cake for myself. So, I cut the recipe neatly in half and I baked it in a loaf pan. And it worked perfectly.<br />
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And it was almost a perfect pound cake, the way it lives in my memory. It was a little paler in color and not as yellow as some I've made, but that's not a big deal. And the texture wasn't perfect. There were a couple of larger air bubble holes here and there. Not enough to ruin the texture, and certainly no a flaw in the recipe. But if this is the only issue that high altitude caused, I'm giving this one a high five.<br />
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I didn't make the glaze since I was happy with the sweetness of the cake without it, but for a party or special occasion where this is being served as dessert, the glaze would certainly add something extra to the cake.<br />
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While I cut the recipe in half, here's the original. Get yer decorative Bundt pan ready.<br />
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<b><span style="font-size: large;">Kentucky Butter Cake</span></b><br />
<i>Adapted from </i><a amzn-ps-bm-asin="B079DWK78L" class="amzn_ps_bm_tl" data-amzn-link-id="38821be54a67774dbe237343d49d8a1b" data-amzn-ps-bm-keyword="cake cookbook addie gundry" href="http://www.amazon.com/Cake-Decadent-Everyday-Occasion-RecipeLion-ebook/dp/B079DWK78L/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=38821be54a67774dbe237343d49d8a1b&linkCode=ktl" id="amznPsBmLink_414675" rel="nofollow" target="_blank">Cake! by Addie Gundry</a><br />
<br />
<b>For the Cake</b><br />
<a href="https://1.bp.blogspot.com/-at0MeappFeg/W8_Gl0Gz06I/AAAAAAAD9LE/zp_GwIuksGMI0hmqll1-MlLShUuedPD-QCEwYBhgL/s1600/kentucky%2Bbutter%2Bcake%2Bfrom%2BCAKE.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://1.bp.blogspot.com/-at0MeappFeg/W8_Gl0Gz06I/AAAAAAAD9LE/zp_GwIuksGMI0hmqll1-MlLShUuedPD-QCEwYBhgL/s400/kentucky%2Bbutter%2Bcake%2Bfrom%2BCAKE.JPG" width="400" /></a>3 cups all purpose flour, plus more for the pan<br />
2 cups granulated sugar<br />
2 sticks (16 tablespoons) unsalted butter, softened<br />
1 cup buttermilk<br />
4 large eggs<br />
1 tablespoon vanilla bean paste or extract<br />
1 teaspoon kosher salt<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
<br />
<b>For the Glaze</b><br />
3/4 cup granulated sugar<br />
5 tablespoons plus 1 teaspoon unsalted butter<br />
2 teaspoons vanilla bean paste or vanilla extract<br />
Confectioner's sugar for dusting<br />
Caramel sauce, warm, for drizzling<br />
<br />
Preheat the oven to 325 degrees. Grease and flour a 12-cup Bundt pan (I always use the baking spray that has flour in it).<br />
<br />
Beat the flour, sugar, butter, buttermilk, eggs, vanilla, salt, baking powder and baking soda with your stand mixer fitted with the paddle, or with a hand mixer. Start on low for about a minute, then increase to medium, until it's smooth.<br />
<br />
Pour the batter into your pan and bake for 65-75 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.<br />
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When the cake is done, start the glaze. Place the granulated sugar, butter, vanilla, and 2 tablespoons of water in a small saucepan. Heat on medium-low heat until the butter is melted and the sugar is dissolved.<br />
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While the cake is still warm in the pan, poke it multiple times with a wooden skewer, then pour the glaze over the cake.<br />
<br />
Let the cake cool completely in the pan, then invert it onto a serving plate. Dust with powdered sugar and drizzle with caramel sauce before serving.<br /><br /><i>Did I mention that I got this book for free? Yeah, I think I did. But I'm saying it again. Free to me. It's great to be me.</i><br />
<br />
<br /><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-40150455601682727782018-10-25T15:01:00.001-06:002018-10-25T15:01:28.585-06:00Juk (aka Congee) #AbramsDinnerParty<a href="https://1.bp.blogspot.com/-815ttI152rM/W9Iue4qZ5FI/AAAAAAAD9MQ/niTH2wCFOXYwZNUfpNZVxgAEZEKL_ecLgCLcBGAs/s1600/congee%2Bwith%2Begg%2Bfrom%2BKorean%2BHome%2BCooking.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="712" data-original-width="1000" height="283" src="https://1.bp.blogspot.com/-815ttI152rM/W9Iue4qZ5FI/AAAAAAAD9MQ/niTH2wCFOXYwZNUfpNZVxgAEZEKL_ecLgCLcBGAs/s400/congee%2Bwith%2Begg%2Bfrom%2BKorean%2BHome%2BCooking.JPG" width="400" /></a>When I got the book <i>Korean Home Cooking</i> from Abrams books (free, because I'm participating in the Abrams Dinner Party) I was really curious. What's Korean home cooking like?<br />
<br />
If that sounds weird, think about cookbooks you own that focus on cuisines you know well. Think about what you cook at home or what your mom made when you were a kid. There are some cookbooks that feature home cooking - those recipes you'd find at anyone's house - and then there are recipes that would only show up for holidays, or that are normally found on restaurant menus.<br />
<br />
My mom made a few things that I thought were traditional foods, until I got older and realized that I never saw them at anyone's house, and I never saw them in restaurants. They were homey and comforting and really good, like her tomato soup or her cabbage and tomato stew.<br />
<br />
So, anyway, I was looking forward to seeing what I'd find here. I was totally surprised to find a breaded chicken breast that would have been totally familiar to most people. It looked good, but I decided to make what is actually a very common Korean dish - juk, also known as congee. This is the kind of dish you'd make if someone wasn't feeling well, either physically or emotionally. Basically, it's a rice porridge.<br />
<br />
If you never had congee, think of it as something like risotto, but cooked even more than that, so the rice is even softer and breaks down a little more. Totally yum.<br />
<br />
<b><span style="font-size: large;">Juk (Congee)</span></b><br />
<i>Adapted from <a amzn-ps-bm-asin="1419732404" class="amzn_ps_bm_tl" data-amzn-link-id="5848a652ed7f641f764bd05252ae8ad0" data-amzn-ps-bm-keyword="Korean Home Cooking by Sohui Kim" href="http://www.amazon.com/Korean-Home-Cooking-Classic-Recipes/dp/1419732404/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=5848a652ed7f641f764bd05252ae8ad0&linkCode=ktl" id="amznPsBmLink_2842917" rel="nofollow" target="_blank"><b>Korean Home Cooking</b> by Sohui Kim</a><img alt="" border="0" height="0" id="amznPsBmPixel_2842917" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=5848a652ed7f641f764bd05252ae8ad0&_cb=1540342801662" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i><br />
<br />
<a href="https://2.bp.blogspot.com/-95FvQO2CVJ0/W8_ELKVmyrI/AAAAAAAD9Ko/2o2Ui_-KNYA2pFQSv-ZbuOB8mpRvuT3rQCLcBGAs/s1600/Korean%2BHome%2BCooking.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="587" height="400" src="https://2.bp.blogspot.com/-95FvQO2CVJ0/W8_ELKVmyrI/AAAAAAAD9Ko/2o2Ui_-KNYA2pFQSv-ZbuOB8mpRvuT3rQCLcBGAs/s400/Korean%2BHome%2BCooking.jpg" width="291" /></a>2 cups short grain rice (sushi rice is recommended. I think Arborio would work, too)<br />
5-6 cups anchovy stock or water (I used chicken stock)<br />
1/4 teaspoon kosher salt<br />
1/8 teaspoon freshly ground black pepper<br />
2 thick slices fresh ginger<br />
1 teaspoon soy sauce, plus more to taste<br />
1 tablespoon thinly sliced scallions for garnish<br />
2-4 soy marinated eggs, poached eggs, or soft boiled eggs (optional)<br />
<br />
Okay, I have to make a confession here. I cheated. I tossed all the congee ingredients into my rice cooker and pressed the "porridge" button and sat back and waiting until it was done. Yeah, sometimes I'm lazy, but I also know that rice cookers are ubiquitous in Korean kitchens, so I don't feel too guilty.<br />
<br />
Here's how, if you don't have a rice cooker"<br />
<br />
Put the rice, 5 cups of water/stock, salt, pepper, ginger, and soy sauce in a saucepan and bring to a boil. Cover the pot, reduce to a simmer, and cook for 35 minutes.<br />
<br />
Uncover the pot, discard the ginger, and add 1 more cup of stock. Let it cook for another 10 minutes, or until the mixture is thick and the rice is soft and tender.<br />
<br />
Serve in bowls. Sprinkle with the scallions and drizzle on more soy sauce. Add the cooked egg to each bowl, if desired.<br /><br />I actually opted for TWO eggs in my bowl the second time I made this, and skipped the scallions.<br />
<br />
<i>Just in case you missed it, I'm getting books for free from Abrams Books, just so I can tell you all about 'em.</i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-84829966135134865312018-10-22T15:52:00.001-06:002018-10-22T15:52:35.153-06:00Green Olive Dressing #AbramsDinnerParty<a href="https://4.bp.blogspot.com/-LLSaeama0VE/W85E2pJypKI/AAAAAAAD9Jk/xrblHXbbFvQIqypESXEYS_q17h6bv2d-wCLcBGAs/s1600/green%2Bolive%2Bdressing%2Bmatheson.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://4.bp.blogspot.com/-LLSaeama0VE/W85E2pJypKI/AAAAAAAD9Jk/xrblHXbbFvQIqypESXEYS_q17h6bv2d-wCLcBGAs/s400/green%2Bolive%2Bdressing%2Bmatheson.JPG" width="400" /></a>Once again, I'm working with Abrams Books to tell you about their cookbooks. I had a blast doing this last year (and I collected a lot of cookbooks!) so I was more than happy to sign on again.<br />
<br />
One of the first books I got was <i>Matty Matheson, A Cookbook</i>. The author, in case you hadn't guessed, was Matty Matheson.<br />
<br />
The book follows his culinary life, with the first recipes being family favorites, moving on through culinary school, and then finally through his restaurant years.<br />
<br />
I settled on one of the family recipes, and this one is from the section about his inlaws. As much as I love eating at restaurants, and I like making complicated recipes when I'm in that mood, I'm always curious about recipes that have been passed down through families, particularly when they're nothing like the things I remember from my own family.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ASpVydCWo5g/W85FieiZG4I/AAAAAAAD9J4/OpeHt1N5vgY4r7bzMxYxOQyfRNqGLd4fACLcBGAs/s1600/MattyMatheson.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="714" height="320" src="https://4.bp.blogspot.com/-ASpVydCWo5g/W85FieiZG4I/AAAAAAAD9J4/OpeHt1N5vgY4r7bzMxYxOQyfRNqGLd4fACLcBGAs/s320/MattyMatheson.jpg" width="253" /></a></div>
I know, salad dressings seem pretty simple, but I'll bet this one is quite different from ones you've made before. And I'm a sucker for salad dressings. If I pick up a cookbook at it has a recipe for salad dressing that looks interesting, it's a pretty sure bet I'll give it a try.<br />
<br />
This was tasty and well-balanced. While it's meant as a salad dressing, I think it would be lovely on top of fish, as well.<br />
<br />
I made one little "oops" with this dressing. The instructions say that you shouldn't let it emulsify. It's supposed to be chunks of olives and stuff floating in a vinegar and oil dressing.<br />
<br />
I don't know if the issue was me being heavy-handed with the blender, or if my blender was just too overpowered to not emulsify this, but it started emulsifying pretty quickly, and then I just said the heck with it and blended it until it was almost smooth.<br />
<br />
I can see how chunky bits of olive would be appealing, but I thought it was fine as its smoother version, too. This made just about a pint of dressing, so it's plenty for a party and it ought to keep well in the refrigerator for at least a few days.<br />
<br />
<b><span style="font-size: large;">Green Olive Dressing</span></b><br />
<i>Adapted from <b><a amzn-ps-bm-asin="1419732455" class="amzn_ps_bm_tl" data-amzn-link-id="c74a9c2ab426eb55582070f21657ee5e" data-amzn-ps-bm-keyword="Matty Matheson, A Cookbook" href="http://www.amazon.com/Matty-Matheson-Cookbook/dp/1419732455/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=c74a9c2ab426eb55582070f21657ee5e&linkCode=ktl" id="amznPsBmLink_8510149" rel="nofollow" target="_blank">Matty Matheson, A Cookbook</a><img alt="" border="0" height="0" id="amznPsBmPixel_8510149" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=c74a9c2ab426eb55582070f21657ee5e&_cb=1540244076103" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b></i><br />
<br />
<a href="https://1.bp.blogspot.com/-jVWf7Hsl-Ps/W85E4-M2fVI/AAAAAAAD9Jo/k0fRl07JT5kcvHF6Wbrt5023pqfI3i9dgCLcBGAs/s1600/green%2Bolive%2Bdressing%2B1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="673" height="400" src="https://1.bp.blogspot.com/-jVWf7Hsl-Ps/W85E4-M2fVI/AAAAAAAD9Jo/k0fRl07JT5kcvHF6Wbrt5023pqfI3i9dgCLcBGAs/s400/green%2Bolive%2Bdressing%2B1.JPG" width="298" /></a>2 cup pitted Cerignola olives<br />
1 clove garlic, peeled<br />
1 green onion, chopped<br />
Zest and juice of one lemon<br />
1/4 cup extra virgin olive oil<br />
1 shallot, diced<br />
1 bunch parsley, leaves chopped<br />
3 tablespoons white vinegar<br />
1/2 cup canola oil<br />
Salt and pepper<br />
Salad greens, because if you're making dressing, you'd better make a dressing.<br />
<br />
Put the olives, garlic, green onion, lemon zest and juice and olive oil into a blender. Pulse several times until it becomes frothy and lumpy, like a tapenade. Keep pulsing, but don't blend, since you don't want it to emulsify.<br />
<br />
Pour this into a bowl and add the shallot, parsley, vinegar and canola oil. Season to taste with salt and pepper.<br />
<br />
Serve.<br />
<br />
<i>Just to make sure you know, I'll be getting all these books for free.</i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-41549580807453841302018-09-05T08:00:00.000-06:002018-10-29T15:37:56.069-06:00Canned Peaches #Canbassador<a href="https://3.bp.blogspot.com/-WFNpNSEYfSw/W9d8tvk2XoI/AAAAAAAD9OY/BMVItHt1HWw2KsYRGj3rrGGbEOvUIoaLgCLcBGAs/s1600/peaches.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://3.bp.blogspot.com/-WFNpNSEYfSw/W9d8tvk2XoI/AAAAAAAD9OY/BMVItHt1HWw2KsYRGj3rrGGbEOvUIoaLgCLcBGAs/s400/peaches.JPG" width="300" /></a>As a happy participant in the Canbassador program, the nice folks at Northwest Cherry Growers also sent me a box of peaches this year.<br />
<br />
I looooove peaches.<br />
<br />
I usually eat them plain. Sometimes I make pies or tarts. But I never thought about canning them, until now.<br />
<br />
Just like cherries, peaches are crazy easy to can, requiring little more than a light or medium sugar syrup and a little time. Well, something to keep the peaches from browning helps, but I always keep Fruit Fresh in the pantry.<br />
<br />
You can hot pack or cold pack the peaches, and the timing for canning depends on the size of your jars, and your altitude.<br />
<br />
If you've never canned anything before, peaches are super-simple. If you have done a lot of canning, then maybe it's time to branch out to another recipe that has a few more ingredients. Like Drunken Peaches. This still isn't a super-complicated recipe, but it adds a little extra zip to the fruit you have stored.<br />
<br />
While you might not want to use drunken peaches with your morning oatmeal, they're pretty danged good with ice cream!<br />
<br />
<b><span style="font-size: large;">Drunken Peaches</span></b><br />
<i>Adapted from <a amzn-ps-bm-asin="0848754522" class="amzn_ps_bm_tl" data-amzn-link-id="5549f82b882375b0ba1c659d952d1c84" data-amzn-ps-bm-keyword="Ball Canning Back to Basics" href="http://www.amazon.com/Ball-Canning-Back-Basics-Foolproof/dp/0848754522/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=5549f82b882375b0ba1c659d952d1c84&linkCode=ktl" id="amznPsBmLink_4002854" rel="nofollow" target="_blank">Ball Canning Back to Basics</a><img alt="" border="0" height="0" id="amznPsBmPixel_4002854" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=5549f82b882375b0ba1c659d952d1c84&_cb=1540847779649" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i><br />
Makes 6 <a amzn-ps-bm-asin="B0753F4MGJ" class="amzn_ps_bm_tl" data-amzn-link-id="53d4edc5b1e445c7f325bf6f3d09f493" data-amzn-ps-bm-keyword="1-pint jars canning ball" href="http://www.amazon.com/Ball-Regular-12-Pack-Canning-Microwave-Safe/dp/B0753F4MGJ/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=53d4edc5b1e445c7f325bf6f3d09f493&linkCode=ktl" id="amznPsBmLink_8094676" rel="nofollow" target="_blank">1-pint jars</a><img alt="" border="0" height="0" id="amznPsBmPixel_8094676" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=53d4edc5b1e445c7f325bf6f3d09f493&_cb=1540847841985" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /><br />
<br />
<a href="https://2.bp.blogspot.com/-rTczmkM48UY/W9d9YDF13oI/AAAAAAAD9Os/D1gBp4g1VxsWiNCBU-Oy8L8vr_uzVPvKgCLcBGAs/s1600/ball%2Bcanning%2Bback%2Bto%2Bbasics.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1500" data-original-width="1303" height="320" src="https://2.bp.blogspot.com/-rTczmkM48UY/W9d9YDF13oI/AAAAAAAD9Os/D1gBp4g1VxsWiNCBU-Oy8L8vr_uzVPvKgCLcBGAs/s320/ball%2Bcanning%2Bback%2Bto%2Bbasics.jpg" width="277" /></a>1 lemon<br />
5 pounds fresh, firm, ripe freestone peaches<br />
3 cups water<br />
2 1/2 cups sugar<br />
3 vanilla beans, halved crosswise (if you don't have beans, vanilla extract should be just fine)<br />
6 slices of orange, 1/4-inch thick. You'll need 2 small navel oranges.<br />
3/4 cup bourbon<br />
<br />
Rinse the lemon and peaches under cold running water and pat dry. Bring a large pot of water to a boil and fill a large bowl with ice water.<br />
<br />
Cut the lemon in half and squeeze the juice into the ice water.<br />
<br />
Working in batches, place the peaches in a wire basket and lower them into the boiling water. Let them blanch for 1 minute, then place immediately into the ice water. If you don't have a basket you can use, you can use a spider or slotted spoon to lower the peaches into the water, then retrieve them.<br />
<br />
When the peaches are cook enough to handle, peel them and remove the pits. Cut each half into four wedges. Return the wedges to the lemon juice mixture.<br />
<br />
Stir together 3 cups water and the sugar in a large stainless steel or enameled saucepan. Split the vanilla beans in half, lengthwise and scrape out the seeds. Add the beans and seeds to the sugar mixture and cook over medium-high, stirring until the sugar dissolved. Keep the mixture at a low simmer while you continue.<br />
<br />
Place one orange slice and one vanilla bean half into a hot jar. Drain and tightly pack the peach wedges into the jar. Ladle the hot syrup into the jar, leaving 1 1/2 inches of headspace. Add 2 tablespoons of bourbon to each jar. Add more hot syrup to the jar, leaving 1/2 inch headspace.<br />
<br />
Remove air bubbles from the jar, wipe the rims, and center the lids on the jars. Apply the band so it's fingertip-tight. Place the jar in the boiling water canner, and continue with the rest of the jars, until all the peaches are nestled in jars.<br />
<br />
Process the jars for 25 minutes, adjusting for altitude, if necessary. Turn off the heat, remove the lid, and let the jars rest for 5 minutes before you remove them from the canner and let them cool.<br />
<br />
<i>I got the peaches at no cost; the book is one that I purchased.</i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-40727320438950976832018-07-18T08:00:00.000-06:002018-07-25T16:45:51.792-06:00Canned Whole Cherries #Canbassador<a href="https://2.bp.blogspot.com/-QPRWGsi2XhI/W1j8YE2vGzI/AAAAAAAD7bc/suNh3OLsmOUMJsAVPIMJ0csFK6GLWh5TQCLcBGAs/s1600/Whole%2Bcherries.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://2.bp.blogspot.com/-QPRWGsi2XhI/W1j8YE2vGzI/AAAAAAAD7bc/suNh3OLsmOUMJsAVPIMJ0csFK6GLWh5TQCLcBGAs/s400/Whole%2Bcherries.JPG" width="400" /></a>I love cherries. When I was a kid, they were undoubtedly my favorite fruit. Apples and bananas were okay, but cherries were awesome.<br />
<br />
<i>So, when the Northwest Cherries Canbassador Program asked me if I wanted some (a lot!) of cherries, of course I said yes.</i><br />
<br />
What I didn't know about cherries was how easy they are to can. Apparently cherries sit up and the tree and they say, "Hey, being in a jar would be awesome. We should make sure that we're like the perfect acidity so we can go into jars and into a hot water bath and be pretty round things in jars forever."<br />
<br />
Or something like that.<br />
<br />
Because when I started looking up recipes for canning whole cherries, I found out that you can use pretty much anything for the canning liquid. You don't have to add a ridiculous amount of sugar. You don't have to add lemon juice or vinegar. You can put them in fruit juice, sugar syrup, or even plain old water. Just plain water. Let that sink in.<br />
<br />
<a href="https://1.bp.blogspot.com/-q506labQt9Q/W1j8YAovwJI/AAAAAAAD7bg/YU3eSML58uwEr-es4XECMorurCWKMoWUACLcBGAs/s1600/simple%2Bpreserved%2Bcherries.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="400" src="https://1.bp.blogspot.com/-q506labQt9Q/W1j8YAovwJI/AAAAAAAD7bg/YU3eSML58uwEr-es4XECMorurCWKMoWUACLcBGAs/s400/simple%2Bpreserved%2Bcherries.JPG" width="300" /></a>Oh, and that's not the end of it. You can hot-pack or raw-pack and just adjust the time in the canner.<br />
<br />
I was ... <i>totally surprised.</i><br />
<br />
And pleased. Because it's hot as Hades here and thinking too hard makes me sweat. So I liked the idea that I couldn't mess this up, no matter what I did. And YOU can't mess this up no matter what you do.<br />
<br />
Right?<br />
<br />
So, pit the cherries. For each quart of cherries, you'll need about 1/2 cup of liquid. But you know what - if you're off by a little, you can just add some extra boiling water since we're not worrying about acid levels.<br />
<br />
Then figure out how much liquid you'll need. (Math ensues.)<br />
<br />
Figure out what liquid you're using. I used a light sugar syrup (1 part sugar to 4 parts water by volume), plus a vanilla bean pod for each quart jar.<br />
<br />
Then decide if you want to hot-pack or raw-pack.<br />
<br />
Read up on safe canning procedures. Make sure your jars and lids are clean and hot and have everything ready to go.<br />
<br />
<a href="https://3.bp.blogspot.com/-tq3wvzGOj24/W1j8YDHcPSI/AAAAAAAD7bk/oTvRDCrGE94EbCMnwDfAyWvkS2FcmGSxgCEwYBhgL/s1600/whole%2Bcherry%2Bpreserve.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://3.bp.blogspot.com/-tq3wvzGOj24/W1j8YDHcPSI/AAAAAAAD7bk/oTvRDCrGE94EbCMnwDfAyWvkS2FcmGSxgCEwYBhgL/s400/whole%2Bcherry%2Bpreserve.JPG" width="400" /></a>For hot pack, put the liquid in a saucepan along with the cherries and bring to a boil, then put the cherries and liquid in the jars. For the raw pack, put the pitted cherries in the jar and heat the liquid separately, then pour the liquid over the cherries. Make sure there's no excess air in the jar and the liquid is to about 1/2 inch of the top.<br />
<br />
Process according to <a href="https://nchfp.uga.edu/how/can_02/cherry_whole.html" target="_blank">this chart</a>. Or seriously, check that page for way more information about canning cherries than you can imagine.<br />
<br />
So ... what's this stuff good for? Yeah, pretty much anything you like. They're good over ice cream, French toast, or in cocktails. The liquid is flavorful, so don't leave that behind. They'd probably be good in smoothies, too. Since I went with a really light syrup, they'd be good in recipes, too, and wouldn't add a mad amount of sugar.<br />
<br />
So good. So simple. The hardest part is pitting the cherries, but even that isn't hard.<br />
<br />
<i>Hint: if you only have a quart of cherries and you're going to use them right away, you could do this without the water bath and just refrigerate the jar. Heat to a boil, maybe a few seconds more, then throw them in a jar. When they've cooled a bit, toss them in the fridge.</i><br />
<i><br /></i>
<i>I received cherries at no cost to me from the folks at <a href="https://www.nwcherries.com/" rel="nofollow" target="_blank">Northwest Cherries.</a> Otherwise I would have been buying them. Because ... cherries.</i><br />
<br /><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-66178644323356227982018-06-14T08:00:00.000-06:002018-06-14T08:00:09.386-06:00Shrimp ScampiShrimp scampi. What's not to love? Butter, garlic, seafood ... yum!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-9DwM7X5Bzxw/WxsQhED-ZHI/AAAAAAAD5xI/G0BNF_v7m7obo8i4XRUVw-fTDEmm3OTlQCLcBGAs/s1600/shrimp%2Bscampi%2BGumbo%2BLove.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="400" src="https://1.bp.blogspot.com/-9DwM7X5Bzxw/WxsQhED-ZHI/AAAAAAAD5xI/G0BNF_v7m7obo8i4XRUVw-fTDEmm3OTlQCLcBGAs/s400/shrimp%2Bscampi%2BGumbo%2BLove.JPG" width="300" /></a></div>
<br />
For some reason, I don't make it very often, but when I saw a recipe in <i>Gumbo Love</i> by Lucy Buffet, I had to give it a try.<br />
<br />
Of course, I switched up a few things. Fresh shrimp really doesn't exist here, but I buy it frozen when it looks good. I happened to have a bag of cooked, peeled shrimp in the freezer, so I used that. The recipe actually called for raw shrimp, but I knew I could make it work.<br />
<br />
<i>Gumbo Love</i> is another one of the books that's getting passed around in the group I belong to. I also made a pound cake from the book that I thought was almost perfect. The texture was good - which is really amazing up here at high altitude - but I thought it was just slightly too sweet for my taste. But that's okay. I'll probably made it again and adjust the sugar level down and see if the texture remains the same.<br />
<br />
I also made a black bean and corn salad from the book. Most of the time, I just toss things together for a salad like that, but this time I (mostly) followed the recipe.<br />
<br />
The scampi, though ... I really need to keep this recipe. Thus, a blog post.<br />
<br />
<b><span style="font-size: large;">Shrimp Scampi</span></b><br />
<i>Adapted from <b><a amzn-ps-bm-asin="1455566446" class="amzn_ps_bm_tl" data-amzn-link-id="8ab9053267cb679f5ed8cdcb6becbeda" data-amzn-ps-bm-keyword="Gumbo Love" href="http://www.amazon.com/Gumbo-Love-Recipes-Entertaining-Savoring/dp/1455566446/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=8ab9053267cb679f5ed8cdcb6becbeda&linkCode=ktl" id="amznPsBmLink_4850789" rel="nofollow" target="_blank">Gumbo Love</a><img alt="" border="0" height="0" id="amznPsBmPixel_4850789" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=8ab9053267cb679f5ed8cdcb6becbeda&_cb=1528498621434" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b> by Lucy Buffet</i><br />
<br />
<a href="https://2.bp.blogspot.com/-Y00yYq5DrS8/WxsQfW_psaI/AAAAAAAD5xE/m3vH01XjmGEi_8rIFwFQSRukpDh8Ohj_QCLcBGAs/s1600/shrimp%2Bscampi%2Bfrom%2BGumbo%2BLove.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://2.bp.blogspot.com/-Y00yYq5DrS8/WxsQfW_psaI/AAAAAAAD5xE/m3vH01XjmGEi_8rIFwFQSRukpDh8Ohj_QCLcBGAs/s400/shrimp%2Bscampi%2Bfrom%2BGumbo%2BLove.JPG" width="400" /></a>3 tablespoons extra virgin olive oil<br />
1 1/2 pounds peeled and deveined shrimp (The book specifies wild-caught gulf shrimp, but here in Colorado, sometimes you take what you can get. I used cooked frozen peeled shrimp.)<br />
1 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1/2 cup (1 stick) unsalted butter<br />
1/2 cup finely chopped shallots (I used onion instead.)<br />
1 tablespoon finely chopped garlic<br />
1/2 cup white wine<br />
Juice of 1 lemon (about 2 tablespoons)<br />
1/4 teaspoon red pepper flakes (I just eyeballed it when I shook it on.)<br />
2 tablespoons chopped fresh parsley, divided (I just eyeballed it.)<br />
2 cups white rice, for serving (I use rice that had been cooked with saffron, so it was yellow.)<br />
<br />
In a large heavy skillet, heat the oil over medium-high heat.<br />
<br />
<a href="https://4.bp.blogspot.com/-p6E1khx9PbU/WxsQuQ9HeTI/AAAAAAAD5xM/ymRrwlan-RYG0tDr6Q1jsN-bRzxeHDaagCLcBGAs/s1600/Gumbo%2BLove.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="803" height="400" src="https://4.bp.blogspot.com/-p6E1khx9PbU/WxsQuQ9HeTI/AAAAAAAD5xM/ymRrwlan-RYG0tDr6Q1jsN-bRzxeHDaagCLcBGAs/s400/Gumbo%2BLove.jpg" width="320" /></a>While the oil is heating, season the shrimp with just a little of the salt and pepper. Add the shrimp to the skillet and saute for 3 minutes, then remove the shrimp and set aside. (Since my shrimp were pre-cooked, I skipped all of this.<br />
<br />
Add the butter to the skillet and allow it to melt, but be careful that it doesn't burn. Add the shallot and garlic (here's where I added salt and pepper) and saute until they start to caramelize.<br />
<br />
Add the wine to deglaze the pan, scraping up any gooey bits stuck to the pan and stirring them into the wine. Add the lemon juice, red pepper flakes, and the remaining salt and pepper. Cook for a minute or two, or until the liquid has reduced by a third.<br />
<br />
Return the shrimp to the pan (here's where mine entered for the first time) and cook until the shrimp is cooked through (or warmed through, if they're precooked).<br />
<br />
Turn off the heat, add 1 tablespoon of the parsley, and stir well.<br />
<br />
Serve the shrimp over the rice and garnish with the remaining parsley.<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-8284303244214314742018-06-12T08:00:00.000-06:002018-06-12T08:00:03.148-06:00Addictive Salted Caramel-Stuffed Chocolate Cookies<a href="https://1.bp.blogspot.com/-KhJXp-5jjLk/Wxrsjd9aHPI/AAAAAAAD5wA/jKbFLe_2UzMI8ywHFmqOzLEkPZaJU78XQCLcBGAs/s1600/Caramel%2Bstuffed%2Bchocolate%2Bcookies%2Bfrom%2Bhalf%2Bbaked%2Bharvest.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://1.bp.blogspot.com/-KhJXp-5jjLk/Wxrsjd9aHPI/AAAAAAAD5wA/jKbFLe_2UzMI8ywHFmqOzLEkPZaJU78XQCLcBGAs/s400/Caramel%2Bstuffed%2Bchocolate%2Bcookies%2Bfrom%2Bhalf%2Bbaked%2Bharvest.jpg" width="400" /></a>If you've read this blog at all, you probably know that I belong to a group where we mail cookbooks around in a round-robin style. When I got Half Baked Harvest, I kind of skipped past all the harvesting and landed on these cookies.<br />
Oh. My. Heck.<br />
<br />
These are insane. They're best when slightly warm so the caramel is a little soft, but if you make them and let them cool - because eating a whole batch would be kind of crazy - you can still have that soft. center. Just pop them in the microwave for a few seconds before serving to get that soft caramel center.<br />
<br />
I made a few other recipes from the book, but this is the one I decided to share on the blog. I don't like to share more than one recipe from a book, although most publishers are fine with up to three recipes without special permission.<br />
<br />
This one, though, was worth saving, publishing, and making again.<br />
<br />
<span style="font-size: large;"><b>Addictive Salted Caramel-Stuffed Chocolate Cookies</b></span><br />
<i>Adapted from <b><a amzn-ps-bm-asin="0553496395" class="amzn_ps_bm_tl" data-amzn-link-id="7ae6664b0b8163bdfca361e44d75d902" data-amzn-ps-bm-keyword="Half-Baked Harvest" href="http://www.amazon.com/Half-Baked-Harvest-Cookbook-Mountains/dp/0553496395/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=7ae6664b0b8163bdfca361e44d75d902&linkCode=ktl" id="amznPsBmLink_5291738" rel="nofollow" target="_blank">Half-Baked Harvest</a><img alt="" border="0" height="0" id="amznPsBmPixel_5291738" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=7ae6664b0b8163bdfca361e44d75d902&_cb=1528491430024" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b> by Tieghan Gerard</i><br />
<br />
<a href="https://1.bp.blogspot.com/-z9Xe_UmrHVs/Wxrsl-Q7uwI/AAAAAAAD5wE/dowpRiPP0cID_mTBPvGogHFpT3Fip1XYwCLcBGAs/s1600/salted%2Bcaramel%2Bchocolate%2Bcookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="400" src="https://1.bp.blogspot.com/-z9Xe_UmrHVs/Wxrsl-Q7uwI/AAAAAAAD5wE/dowpRiPP0cID_mTBPvGogHFpT3Fip1XYwCLcBGAs/s400/salted%2Bcaramel%2Bchocolate%2Bcookies.jpg" width="300" /></a>6 tablespoons (3/4 stick) unsalted butter<br />
4 ounces bittersweet chocolate, chopped<br />
2 cups semisweet chocolate chips<br />
3 large eggs<br />
1/2 cup granulated sugar<br />
2 teaspoons vanilla extract<br />
1/2 cup plus 2 tablespoons all purpose flour<br />
2 tablespoons unsweetened cocoa powder <i>(I used <a amzn-ps-bm-asin="B00B6PIKP0" class="amzn_ps_bm_tl" data-amzn-link-id="d2944e6eb096db846c5939fe6e9a7322" data-amzn-ps-bm-keyword="black cocoa" href="http://www.amazon.com/Black-Cocoa-Powder-1-Lb/dp/B00B6PIKP0/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=d2944e6eb096db846c5939fe6e9a7322&linkCode=ktl" id="amznPsBmLink_7773641" rel="nofollow" target="_blank">black cocoa</a><img alt="" border="0" height="0" id="amznPsBmPixel_7773641" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=d2944e6eb096db846c5939fe6e9a7322&_cb=1528491418894" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />)</i><br />
1/4 teaspoon baking soda<br />
1/4 teaspoon kosher salt<br />
24 to 48 milk chocolate caramels <i>(I used Dove candies that were available for Easter. Dark chocolate caramels would also be nice, and a little less sweet.)</i><br />
Flaky sea salt, for topping<br />
<br />
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.<br />
<br />
In a small saucepan, combine the butter, bittersweet chocolate, and chocolate chips. Cook over low heat, stirring often, until fully melted and combined. The chocolate will be thick. Remove the pan from the heat and let the chocolate cool slightly. <i>Note: if you're comfortable melting chocolate in your microwave, you can do that here. Melt in short bursts and stir in between. </i><br />
<br />
In a small bowl, using a handheld mixer, beat the eggs and sugar together on high until light and fluffy, which should take 2-3 minutes. Add the vanilla and the melted chocolate, and beat for 1 or 2 minutes more, until well combined. Scrape down the sides of the bowl as needed. <i>Note: I did this in my stand mixer, using the paddle. </i><br />
<br />
Add the flour, cocoa powder, baking soda, and kosher salt. Beat until fully combined and smooth, about 3 minutes. The batter should be thick but pourable - <i>don't worry, it will turn into cookie dough. </i>Cover the bowl and refrigerate for at least one hour, or overnight. <i>Note: I left mine in the fridge longer, with no ill effect. You just don't want to forget it in there for too long.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-qWPwi6iFrfM/Wxrsgnfnb2I/AAAAAAAD5v8/Tr7ViS4joHge1QfvN9rFoR6IKlXnoMwdgCLcBGAs/s1600/half%2Bbaked%2Bharvest.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="442" data-original-width="355" height="400" src="https://3.bp.blogspot.com/-qWPwi6iFrfM/Wxrsgnfnb2I/AAAAAAAD5v8/Tr7ViS4joHge1QfvN9rFoR6IKlXnoMwdgCLcBGAs/s400/half%2Bbaked%2Bharvest.jpg" width="321" /></a></div>
Scoop out a scant 2 tablespoons of dough and place them 2 inches apart on the baking sheet. Flatten the dough into small disks, about 2 inches in diameter - you can grease your hands with a little oil if this gets messy.<br />
<br />
Place a caramel in the center. Scoop out a rounded teaspoon of dough and flatten it into a disk. Place this disk on top of the caramel, pinching the layers of dough together.<br />
<br />
<i>Note: I followed the instructions for forming the cookies for the first batch I made, then changed gears and did it in a way that made more sense to me. So feel free to improvise. You want the caramel neatly enclosed by the dough, with the top a little thinner, and you want the cookie somewhat flat. It will spread a little during cooking, but its nice to give it a little help.</i><br />
Bake for 10-12 minutes, just until set on the edges. Remove from the oven and sprinkle each cookie with a little flaky salt. <i>Note: in the second batch, I added salt before baking - it seemed easier, and the salt stuck a little better.</i><br />
<br />
Let cool at least 5 minutes on the baking sheet before serving, or place them on a rack to cool completely and rewarm later.<br />
<br />
And ... here's a little tease ...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-AKhwZ-5lydQ/WxrwB4NSRxI/AAAAAAAD5wY/wFqH4oMTxngANqeb5Ul66aUViFrPpMsQgCLcBGAs/s1600/half%2Bbaked%2Bharvest%2Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-AKhwZ-5lydQ/WxrwB4NSRxI/AAAAAAAD5wY/wFqH4oMTxngANqeb5Ul66aUViFrPpMsQgCLcBGAs/s400/half%2Bbaked%2Bharvest%2Bcake.jpg" width="400" /></a></div>
<br />
This cake is also from <i>Half Baked Harvest</i>. It's a three-layer chocolate cake filled with chocolate fudge that is drizzled with caramel sauce. It's frosted with caramel frosting, and then drizzled with more caramel. This is NOT an everyday cake that you'd make for a family dinner, but if you want a showstopper for a party or event, this is it.<br />
<br />
<br /><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-11282591738753730502018-06-04T08:00:00.000-06:002018-06-04T08:00:06.349-06:00Better Than Store Bought Ranch Dip from The Weekday Lunches and Breakfasts Cookbook<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-_eESr9kid3s/WxGzUBa5mMI/AAAAAAAD5pQ/wIsjSXiwD9E3AJQEwabB93aEl-7Zk_4JACLcBGAs/s1600/ranch%2Bdip%2Bdressing.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="450" height="400" src="https://3.bp.blogspot.com/-_eESr9kid3s/WxGzUBa5mMI/AAAAAAAD5pQ/wIsjSXiwD9E3AJQEwabB93aEl-7Zk_4JACLcBGAs/s400/ranch%2Bdip%2Bdressing.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bottle of dressing. So un-photogenic.</td></tr>
</tbody></table>
Sometimes I am such a dork. I saw this recipe for ranch DIP and made it and wondered why it was so thick because in my head I was making ranch DRESSING.<br />
<br />Such a dork.<br /><br />But I digress.<br />
<br />
A while back, I got and reviewed <a amzn-ps-bm-asin="1624142478" class="amzn_ps_bm_tl" data-amzn-link-id="c31f6799a0222a2df5805dd831c31f2c" data-amzn-ps-bm-keyword="The Weeknight Dinner Cookbook " href="http://www.amazon.com/Weeknight-Dinner-Cookbook-Family-Friendly-Everyday/dp/1624142478/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=c31f6799a0222a2df5805dd831c31f2c&linkCode=ktl" id="amznPsBmLink_3744593" rel="nofollow" target="_blank">The Weeknight Dinner Cookbook </a><img alt="" border="0" height="0" id="amznPsBmPixel_3744593" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=c31f6799a0222a2df5805dd831c31f2c&_cb=1527886486226" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />by Mary Younkin and I loved it. The recipes were creative, but easy. I literally could make a really good dinner in a short time.<br />
<br />Yeah, I work from home and in theory I could start cooking at noon if I wanted to, but when I get wrapped up in work, I often don't think about dinner until hungry happens.<br /><br />So when I realized that Mary had another cookbook coming (<a amzn-ps-bm-asin="1624144985" class="amzn_ps_bm_tl" data-amzn-link-id="df88a00312f668d1f4c3d66acb2af8b4" data-amzn-ps-bm-keyword="The Weekday Lunches and Breakfasts Cookbook" href="http://www.amazon.com/Weekday-Lunches-Breakfasts-Cookbook-Home-Cooked/dp/1624144985/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=df88a00312f668d1f4c3d66acb2af8b4&linkCode=ktl" id="amznPsBmLink_9923462" rel="nofollow" target="_blank">The Weekday Lunches and Breakfasts Cookbook</a><img alt="" border="0" height="0" id="amznPsBmPixel_9923462" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=df88a00312f668d1f4c3d66acb2af8b4&_cb=1527886614406" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />), I pre-ordered it on Amazon because I couldn't wait to get my grubby paws on it. And then I got another copy from the publisher to review. Oh well. I have plans for that second copy, no problem.<br /><br />My usual lunches are either leftovers from a previous dinner, or I'll make something simple, like a sandwich. So the idea of a cookbook devoted to lunches wasn't entirely in my wheelhouse. Except that pretty much anything that's deemed a lunch meal (or even a breakfast) is perfectly acceptable for me any time of the day.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-nwl-6fbE71E/WxGzRrGYA_I/AAAAAAAD5pM/cyXL8OH0erkh4C8hN6AtQykY38lArZsSACLcBGAs/s1600/tortilla%2Beggs.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://4.bp.blogspot.com/-nwl-6fbE71E/WxGzRrGYA_I/AAAAAAAD5pM/cyXL8OH0erkh4C8hN6AtQykY38lArZsSACLcBGAs/s320/tortilla%2Beggs.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tortilla Eggs with a side of pickled spicy vegetables.</td></tr>
</tbody></table>
I dived into the cookbook and came up with Tortilla Eggs, which is basically an egg cooked on a tortilla with some cheese and ... well, yum. I made it a couple times because it was so freaking simple and so satisfying.<br />
<br />But then I saw the ranch recipe.<br /><br />I love making home made salad dressings of all kinds, and I'm always looking for new variations. Can I make a little confession? I never really had ranch dressing until I was an adult. When I was growing up, we made all kinds of vinaigrettes as well as Thousand Island. At restaurants, I'd order creamy garlic. But ranch was never on the radar.<br /><br />But once I tried it, I admitted it was pretty good. And home made versions are just so much better.<br />
<br />
So, I saw ranch, thought it was a dressing, and combined the ingredients. And there it was, too thick. But I fixed that with the addition of some buttermilk that I had on hand, and it suddenly became a very tasty salad dressing.<br /><br />The recipe notes that you should add the dill to taste, and I think that's a good caution. When first made, the dill wasn't very bold, but after the dressing had time to rest, the dill flavor came forward a bit more. It wasn't bad at all, and of course it depends on how you're serving it. And I guess it depends on how fresh your dried dill is. So anyway, you might want to start with a bit less and you can always add a bit more.<br /><br /><b><span style="font-size: large;">Better Than Store Bought Ranch Dip</span></b><br />
<i>From <b>The Weekday Lunches and Breakfasts Cookbook</b> by Mary Younkin</i><br />
<br />
<a amzn-ps-bm-asin="1624144985" class="amzn_ps_bm_il" data-amzn-link-id="ef0f8bc7d8cb47cc210957dbe1c55cd3" data-amzn-ps-bm-keyword="the weekday lunches and breakfasts cookbook" href="http://www.amazon.com/Weekday-Lunches-Breakfasts-Cookbook-Home-Cooked/dp/1624144985/ref=as_li_bk_ia/?tag=cookistry044-20&linkId=ef0f8bc7d8cb47cc210957dbe1c55cd3&linkCode=kia" id="amznPsBmLink_2416790" rel="nofollow" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" data-original-height="488" data-original-width="488" height="400" src="https://2.bp.blogspot.com/-He-iTrwDgUw/WxGzZlx-krI/AAAAAAAD5pU/Je6zXK6Gc70kcS1OaQLDOsgYvq8VtLoDwCLcBGAs/s400/weekday%2Blunches%2Band%2Bbreakfasts.jpg" width="400" /></a><img alt="" border="0" height="0" id="amznPsBmPixel_2416790" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=kia&linkId=ef0f8bc7d8cb47cc210957dbe1c55cd3&_cb=1527886855066" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />1 cup sour cream<br />
1/2 cup mayonnaise<br />
1 teaspoon dried dill weed, adjust to taste<br />
3/4 teaspoon dried parsley<br />
3/4 teaspoon dried chives<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon fine sea salt<br />
1/4 teaspoon finely ground pepper, adjust to taste<br />
1/2 to 1 tablespoon fresh lemon juice or plain white vinegar<br />
<br />
Whisk all of the ingredients together. Cover and refrigerate until ready to serve.<br />
<br />
The flavors will intensify after the dried herbs hydrate, so it's a good idea to make this in advance.<br /><br />Note: to turn this into a dressing like I did, just add buttermilk or even plain milk until it's the consistency you like.<br />
<br />
<i>I got a copy of this book from the publisher at no cost, but also bought my own. </i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-75899636976340293542018-05-31T12:51:00.001-06:002018-05-31T12:51:37.937-06:00Street Corn Pizza #AbramsDinnerParty<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-_NcPjCW4W2I/WxA-w-TMaZI/AAAAAAAD5mg/XPsi2Z5nrOYkE0vs4TsAYkE44i0G0mnWwCLcBGAs/s1600/WhatsGabyCooking.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="618" height="400" src="https://2.bp.blogspot.com/-_NcPjCW4W2I/WxA-w-TMaZI/AAAAAAAD5mg/XPsi2Z5nrOYkE0vs4TsAYkE44i0G0mnWwCLcBGAs/s400/WhatsGabyCooking.jpg" width="308" /></a></div>
So, here's the deal. This past cookbook season, Abrams has been sending me free cookbooks that have recently been published. Yup, free. Nada cost. It's good to be a blogger.<br />
<br />
One of the books in the giant pile of wonder is What's Gaby Cooking by Gaby Dalkin. The theme of the book is Everyday California Food, so you know what to expect, right? Lots of fresh ingredients.<br />
<br />
So, as I was browsing through the book, I started inserting bookmarks in all the recipes I wanted to make. Here, there, more and more. But the one recipe I kept going back to was the Street Corn Pizza. Unfortunately, I went a little off the rails when I made it, adding (gasp) zucchini. And cooking it on a tortilla instead of actual pizza dough.<br />
<br />
I mean, hey, you can customize your pizza when you order it somewhere. If I went a little mad in my execution, you can forgive me, right? Plus, I made this before fresh corn was looking good, so I think I can cut myself some slack for the changes.<br />
<br />
<i>However.</i><br />
<br />
The original recipe needs to be made, because it sure as heck seems to be the best way to make street corn. Have you seen that stuff? It looks amazing in photos, but it's near impossible to eat neatly. This pizza has all the flavors, and no mess!<br />
<br />
<b><span style="font-size: large;">Street Corn Pizza</span></b><br />
<div>
<i>From <b><a amzn-ps-bm-asin="1419728946" class="amzn_ps_bm_tl" data-amzn-link-id="640bbf823e91d4a5f1f406f5e8cfa913" data-amzn-ps-bm-keyword="What's Gaby Cooking " href="http://www.amazon.com/Whats-Gaby-Cooking-Everyday-California/dp/1419728946/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=640bbf823e91d4a5f1f406f5e8cfa913&linkCode=ktl" id="amznPsBmLink_5181239" rel="nofollow" target="_blank">What's Gaby Cooking</a> </b>by Gaby Dalkin</i></div>
<div>
<br /></div>
<div>
All purpose flour<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-pA5UEeiLFZA/WxBC6kCKuWI/AAAAAAAD5ms/Az_tr0MbqIouDv7jKylHDPP2unpcEcm2QCLcBGAs/s1600/pizza%2Bcorn.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="1000" height="320" src="https://4.bp.blogspot.com/-pA5UEeiLFZA/WxBC6kCKuWI/AAAAAAAD5ms/Az_tr0MbqIouDv7jKylHDPP2unpcEcm2QCLcBGAs/s320/pizza%2Bcorn.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nope, this isn't the pizza you will end up with if you<br />
make the recipe. But this was definitely inspired by the<br />
recipe here. Mostly the corn. The corn and the cheese.<br />
Yeah, that's my story and I'm sticking to it!</td></tr>
</tbody></table>
</div>
<div>
1 pound fresh pizza dough</div>
<div>
1/2 cup olive oil</div>
<div>
4 cloves garlic, finely chopped</div>
<div>
2 cups shredded mozzarella cheese</div>
<div>
1 cup grated cotija or parmesan cheese</div>
<div>
1 cup roasted or sauteed corn</div>
<div>
Salt and pepper</div>
<div>
1 teaspoon chili powder</div>
<div>
3 to 4 tablespoons fresh cilantro</div>
<div>
Lime wedges</div>
<div>
1/2 teaspoon red pepper flakes</div>
<div>
<br /></div>
<div>
Preheat the oven to 475 degrees. Likely flour a rimless baking sheet or pizza peel. (I prefer using cornmeal, but flour works, too.)</div>
<div>
<br /></div>
<div>
On a clean, floured surface, shape the dough into 3 medium rounds. Let the dough sit for 5 minutes, then re-form it to make sure it's as big as you'd like it to be. Place the dough on the prepared baking sheet or pizza peel.</div>
<div>
<br /></div>
<div>
Spread the olive over the top of each pizza and sprinkle with the garlic. Top the pizzas with the mozzarella, almost all of the cotija (reserve a little for garnish), and the corn. Season with salt and pepper.</div>
<div>
<br /></div>
<div>
Transfer the pizzas to the oven and bake for 10 to 12 minutes, until the cheese is fully melted and the crust is golden brown.<br />
<br />
Remove from the oven, season with salt and pepper, and top with the chili powder and cilantro. Sprinkle the red pepper flakes and the remaining cotija cheese, and serve with lime wedges to squeeze on top.</div>
<div>
<br />
So anyway ...<br />
<br />
I think this is a pretty good representation of the recipes you'll find in the book. Tasty, fresh, not to hard, but not the basics, either. Now I just need to work my way through the other eight recipes I have marked. As soon as peppers are on sale, there are some marinated peppers I want to try, and maybe for lunch soon there will be the green rice burrito bowl. Because anything in a bowl is fun.<br />
<br />
In case you missed it up top, I got this book for free as a participant in the Abrams Dinner Party.</div>
<div>
<br /></div>
<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-88333718608795201992018-03-21T08:00:00.000-06:002018-04-04T16:16:10.501-06:00Pork Chops in a Dijon Pan Sauce from Weeknight Cooking with Your Instant Pot<a href="https://1.bp.blogspot.com/-ENeJmN8mXko/Wq3LIpZleXI/AAAAAAAD4E0/g2z3VdiaFLwPZfz9F6MDA9uqZ-PXOftUACEwYBhgL/s1600/pork%2Bwith%2Bmustard%2Bsauce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://1.bp.blogspot.com/-ENeJmN8mXko/Wq3LIpZleXI/AAAAAAAD4E0/g2z3VdiaFLwPZfz9F6MDA9uqZ-PXOftUACEwYBhgL/s400/pork%2Bwith%2Bmustard%2Bsauce.JPG" width="400" /></a>When I found out that Kristy Bernardo, who blogs at <a href="https://www.thewickednoodle.com/" target="_blank"><b>The Wicked Noodle</b></a>, had written a cookbook featuring recipes for the Instant Pot, I put it right in my Amazon cart.<br />
<br />
The <i>book,</i> not the Instant Pot.<br />
<br />
As soon as the book arrived, I pawed through it, looking for recipes I could make right away. Without going to the store.<br />
<br />
You see, the title of the book is <i><b><a amzn-ps-bm-asin="1624145000" class="amzn_ps_bm_tl" data-amzn-link-id="a9fa0c531291b81b5ea92566736653d9" data-amzn-ps-bm-keyword="Weeknight Cooking in Your Instant Pot" href="http://www.amazon.com/Weeknight-Cooking-Your-Instant-Family-Friendly/dp/1624145000/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=a9fa0c531291b81b5ea92566736653d9&linkCode=ktl" id="amznPsBmLink_4207431" rel="nofollow" target="_blank">Weeknight Cooking with your Instant Pot</a><img alt="" border="0" height="0" id="amznPsBmPixel_4207431" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=a9fa0c531291b81b5ea92566736653d9&_cb=1521326273519" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b></i>, so I assumed the recipes would be doable without a whole lot of shopping. And ... <i>I was right.</i><br />
<br />
The first recipe I made was <b>sesame chicken,</b> since I happened to have some chicken thighs on hand. It was freaking delicious and really simple. Definitely something that could be made any old night after a busy day.<br />
<br />
I made the sesame chicken in my pressure cooker while I had rice in my rice cooker, and dinner was done with so little effort it was ridiculous. It would have taken more effort to pick up a phone and call for delivery.<br />
<br />
<a href="https://3.bp.blogspot.com/-hbtfCrqBfYw/Wq3WXoMJH3I/AAAAAAAD4GM/z5fC2-D1F7knNO_6iYkywBQQ6ynF2SKiwCLcBGAs/s1600/sesame%2Bchicken%2Bweeknight%2Bcooking.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="400" src="https://3.bp.blogspot.com/-hbtfCrqBfYw/Wq3WXoMJH3I/AAAAAAAD4GM/z5fC2-D1F7knNO_6iYkywBQQ6ynF2SKiwCLcBGAs/s400/sesame%2Bchicken%2Bweeknight%2Bcooking.JPG" width="400" /></a>This is the ideal meal for those days when I've not planned well and it's half-past hungry and there are no leftovers waiting for me. Because that happens around here way too often.<br />
<br />
The great thing is that not only is the recipe fast and easy, but it's also a really nice meal. Not like graham crackers and peanut butter, which is what often happens when I haven't planned well.<br />
<br />
The second time I made this recipe, I cooked some frozen broccoli (a freezer staple around here) to go with it. A perfect meal, really.<br />
<br />
If you like spicy food, an easy adjustment here would be to have fun with red pepper flakes or a sliced jalapeno, or even a squirt of your favorite hot sauce.<br />
<br />
The second recipe I made from the book was <i>Pork Chops in a Dijon Pan Sauce</i>. The sauce was totally awesome and completely the star of the dish. Not something I would have thought about, myself. Although I'm a huge fan of mustard, I don't think about cooking with it very often.<br />
<br />
But ... I wasn't thrilled with my choice of pork chops. No matter how you cook them, pork chops can be a little finicky. Instant Pots (and other electric pressure cooker brands) cook so quickly that every minute of cooking is a big deal, so the wrong cut of pork can end up overcooked in the blink of an eye. I kind of blame the pig. Or perhaps the pork producers, who are raising leaner pigs than the ones from years ago.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-i6MFh67MZeI/Wq3ObRMCeHI/AAAAAAAD4Fg/fs4lWJ50uAkgALVVSd0xDhTPzssz-KIaQCEwYBhgL/s1600/weeknight%2Bcooking%2Bwith%2Byour%2Binstant%2Bpot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="406" data-original-width="361" height="320" src="https://2.bp.blogspot.com/-i6MFh67MZeI/Wq3ObRMCeHI/AAAAAAAD4Fg/fs4lWJ50uAkgALVVSd0xDhTPzssz-KIaQCEwYBhgL/s320/weeknight%2Bcooking%2Bwith%2Byour%2Binstant%2Bpot.jpg" width="284" /></a></div>
Of course, some folks prefer their pork chops very well done. So there's that, too.<br />
<br />
But I liked the <i>sauce</i> so much, I decided I had to make the recipe again, this time changing the type of chop. The second time, I used pork shoulder steaks, which work much better for braising or slow cooking, which also means they're more forgiving of overcooking. So I figured they'd be perfect for pressure cooking.<br />
<br />
And to be honest, I like pork shoulder steaks more than other types of chops, anyway.<br />
<br />
Meanwhile, I fiddled with the recipe a bit, adding onions and potatoes to the pot, so it was pretty much a whole meal. Okay, a salad or green vegetable would have been nice, too. But it was a good meat-and-potatoes recipe.<br />
<br />
This one is <i>definitely</i> a keeper.<br />
<br />
<b><span style="font-size: large;">Pork Chops in a Dijon Pan Sauce</span></b><br />
<i>Adapted from <b><a amzn-ps-bm-asin="1624145000" class="amzn_ps_bm_tl" data-amzn-link-id="7605e1192cf38431e83720d45cfc525f" data-amzn-ps-bm-keyword="Weeknight Cooking in Your Instant Pot" href="http://www.amazon.com/Weeknight-Cooking-Your-Instant-Family-Friendly/dp/1624145000/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=7605e1192cf38431e83720d45cfc525f&linkCode=ktl" id="amznPsBmLink_7507875" rel="nofollow" target="_blank">Weeknight Cooking with your Instant Pot</a><img alt="" border="0" height="0" id="amznPsBmPixel_7507875" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=7605e1192cf38431e83720d45cfc525f&_cb=1521326292783" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b> by Kristy Bernardo</i><br />
<br />
<a href="https://1.bp.blogspot.com/-iC_xAxP9I8M/Wq3UHHKwglI/AAAAAAAD4F0/JQjoHYJj4ewCwEEwiC03l1pQ7IvVv5_twCLcBGAs/s1600/pork%2Bchops%2Bdijon%2Bpan%2Bsauce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="666" height="400" src="https://1.bp.blogspot.com/-iC_xAxP9I8M/Wq3UHHKwglI/AAAAAAAD4F0/JQjoHYJj4ewCwEEwiC03l1pQ7IvVv5_twCLcBGAs/s400/pork%2Bchops%2Bdijon%2Bpan%2Bsauce.JPG" width="266" /></a>2 pounds bone-in pork chops (I used two pork shoulder chops, but didn't weigh them)<br />
1 teaspoon coarse salt, or to taste<br />
1 teaspoon freshly ground black pepper, or to taste<br />
2 teaspoons olive oil (I just eyeballed it here)<br />
(I added 4 smallish red potatoes, quartered)<br />
(I added 1 onion, cut in a large dice)<br />
1/2 cup dry white wine<br />
1/4 cup low sodium chicken broth<br />
1 tablespoon Dijon mustard<br />
1/2 cup unsalted butter, cut into 8 pieces<br />
1/4 cup chopped parsley (mine was sad and wilty, so I skipped it)<br />
<br />
Season the chops with salt and pepper. Press saute to preheat your <a amzn-ps-bm-asin="SEARCH" class="amzn_ps_bm_tl" data-amzn-link-id="37ddf8dbcb80220e434a0ec93a06a7fc" data-amzn-ps-bm-keyword="Instant Pot" href="http://amazon.com/s/ref=as_li_bk_tl/?url=search-alias%3Daps&field-keywords=Instant%20Pot&tag=cookistry044-20&linkId=37ddf8dbcb80220e434a0ec93a06a7fc&linkCode=ktl" id="amznPsBmLink_2710358" rel="nofollow" target="_blank">Instant Pot</a><img alt="" border="0" height="0" id="amznPsBmPixel_2710358" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=37ddf8dbcb80220e434a0ec93a06a7fc&_cb=1521326315275" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> (I actually used another <a amzn-ps-bm-asin="B013I40R8E" class="amzn_ps_bm_tl" data-amzn-link-id="6811db07b1594aa0d5fe3df3dd9cf2be" data-amzn-ps-bm-keyword="breville fast slow pro" href="http://www.amazon.com/Breville-Fast-Slow-Pro-Silver/dp/B013I40R8E/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=6811db07b1594aa0d5fe3df3dd9cf2be&linkCode=ktl" id="amznPsBmLink_6043705" rel="nofollow" target="_blank">brand of pressure cooker</a><img alt="" border="0" height="0" id="amznPsBmPixel_6043705" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=6811db07b1594aa0d5fe3df3dd9cf2be&_cb=1521326353438" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />).<br />
<br />
When the word HOT appears on the display, add the olive oil, then brown the chops on both sides. You'll probably need to do this in batches. It will take 3-4 minutes per side. Remove the chops and set them aside.<br />
<br />
<i>At this point, I added the onion and potato and cooked them until the onions were soft. The potatoes are kind of a wild card here. Bigger potatoes will need to be cut, while smaller ones should be left whole. It might take some trial and error to figure out exactly what size potatoes you need to be perfectly done at the same time as the meat.</i><br />
<br />
Add the wine and stir to deglaze the pot. Allow the wine to reduce slightly, about two minutes. Add the chicken broth, then return the chops to the pot, along with any juices.<br />
<br />
Close and lock the lid. Set it to high pressure for 6 minutes, making sure the vent knob is set to sealing.<br />
<br />
When the time is up, allow the pot to release pressure naturally for 10 minutes, then release the remaining pressure manually.<br />
<br />
Remove the chops from the pot and tent them with foil to keep them warm.<br />
<br />
(If you have potatoes in that pot, test them for doneness. If they seem really soft, remove them from the pot, so they don't fall apart with more cooking.)<br />
<br />
Press the saute button and allow the sauce to reduce by half, about 5-7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring constantly until they are incorporated. This creates an emulsified sauce which is thick and luxurious.<br />
<br />
Taste the sauce and add more salt or pepper, if desired.<br />
<br />
Return the chops to the pot and toss them in the sauce to coat them and re-warm them if necessary.<br />
<br />
Sprinkle parsley over the top as a garnish, if your parsley isn't all sad and wilty like mine was.<br />
<br />
<b><span style="font-size: large;">What's next?</span></b><br />
<br />
I'm planning on making a stuffed pepper soup, which is kind of brilliant. Less fuss than making actual stuffed peppers, but the flavors are all there.<br />
<br />
After that, maybe lemon risotto with peas, or perhaps one of the pasta dishes. Then again, there are also side dish recipes and desserts. Or maybe I'll go back to that sesame chicken, because it was brilliant.<br />
<br />
<div style="text-align: center;">
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<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-36743477882367944162018-03-19T08:00:00.000-06:002018-03-19T11:53:14.381-06:00Some Green Sauce #AbramsDinnerParty<a href="https://1.bp.blogspot.com/-8G2JYBxQ7nw/Wq3IsocIJQI/AAAAAAAD4EY/W5XRe_hMCQoZkIZohmBJ3Io0lGrZ0J0gQCLcBGAs/s1600/The%2BGreen%2BSauce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="400" src="https://1.bp.blogspot.com/-8G2JYBxQ7nw/Wq3IsocIJQI/AAAAAAAD4EY/W5XRe_hMCQoZkIZohmBJ3Io0lGrZ0J0gQCLcBGAs/s400/The%2BGreen%2BSauce.JPG" width="266" /></a>So, I was browsing through my most recent acquisition from #AbramsDinnerParty (where I get free cookbooks) and I ran across a recipe for a green sauce that's supposed to be much like That Green Sauce sold by the HEB food stores.<br />
<br />
Wait, let me back up a bit.<br />
<br />
The cookbook is <a amzn-ps-bm-asin="1419728938" class="amzn_ps_bm_tl" data-amzn-link-id="27d0fa8bd46fe612b97b3fbe5759ff5c" data-amzn-ps-bm-keyword="The Austin Cookbook" href="http://www.amazon.com/Austin-Cookbook-Recipes-Stories-Heart/dp/1419728938/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=27d0fa8bd46fe612b97b3fbe5759ff5c&linkCode=ktl" id="amznPsBmLink_5159276" rel="nofollow" target="_blank"><b><i>The Austin Cookbook</i></b></a><img alt="" border="0" height="0" id="amznPsBmPixel_5159276" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=27d0fa8bd46fe612b97b3fbe5759ff5c&_cb=1521335710262" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> by Paula Forbes. It's all about recipes "from deep in the heart of Texas," so of course I expected a lot of beef, and some Tex-Mex. But when I saw that sauce recipe ... I kind of <i>swooned.</i><br />
<br />
You see, a while back, someone sent me a jar of <a href="https://www.heb.com/search/?q=that%20green%20sauce" target="_blank">That Green Sauce</a>, and I put it on everything until the jar was empty. And then I kind of whimpered because that sauce isn't available here. <i>Waaaah!</i><br />
<br />
So I was pretty excited to see that recipe. And I was stunned to see how easy it is. Apparently this type of sauce is pretty popular around Austin, and the one sold by HEB is just one of many versions of that type of green sauce. But ... the HEB version was the first one of its kind that I tried, so it's the one that I wanted to find a recipe for.<br />
<br />
Now that I've made it, I have a feeling I'll be making it again.<br />
<br />
With variations. Many variations. Because now that I know how it's made, I can adjust the heat, add spices or herbs, and just generally mess around with the recipe. I might even order some of That Green Sauce so I can do some taste tests and see how close I can get to the original.<br /><br />
And now you can make it, too!<br />
<b><span style="font-size: large;"><br />The Green Sauce</span></b><br />
<i>Adapted from <b><a amzn-ps-bm-asin="1419728938" class="amzn_ps_bm_tl" data-amzn-link-id="39140a00e1f016edd6464431099c8f39" data-amzn-ps-bm-keyword="The Austin Cookbook" href="http://www.amazon.com/Austin-Cookbook-Recipes-Stories-Heart/dp/1419728938/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=39140a00e1f016edd6464431099c8f39&linkCode=ktl" id="amznPsBmLink_8229620" rel="nofollow" target="_blank">The Austin Cookbook</a><img alt="" border="0" height="0" id="amznPsBmPixel_8229620" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=39140a00e1f016edd6464431099c8f39&_cb=1521337816943" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b> by Paula Forbes</i><br />
<br />
<a href="https://3.bp.blogspot.com/-YDbOKQsVwaI/Wq3Iz3od6yI/AAAAAAAD4Ec/Vh-D56HMmdotqBtxYUpclsPUJBvkniTxgCLcBGAs/s1600/The%2BAustin%2BCookbook.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="807" height="320" src="https://3.bp.blogspot.com/-YDbOKQsVwaI/Wq3Iz3od6yI/AAAAAAAD4Ec/Vh-D56HMmdotqBtxYUpclsPUJBvkniTxgCLcBGAs/s320/The%2BAustin%2BCookbook.jpg" width="258" /></a>Store-bought green salsa or Salsa Macha Verde (recipe follows)<br />
Vegetable oil<br />
Yeah, <i>that's it.</i> Just two ingredients.<br />
<br />
Puree the salsa in a food processor or blender until it's almost completely smooth, then start slowly drizzling vegetable oil into the salsa while the processor is running.<br />
<br />
You'll add about one cup of oil for the Salsa Macha Verde, which made just about a pint of salsa.<br />
<br />
Continue adding the oil until you have a creamy but runny sauce - it should not be as thick as mayonnaise. And it will thicken just a little when you refrigerate it. Not a lot, but a little.<br />
<br />
And there ya go. The oil makes the sauce creamy, which is why a lot of people think it has avocado in it.<br />
<br />
Needless to say, the sauce will taste like your salsa, except creamier and perhaps a little milder.<br />
<br />
<b><span style="font-size: large;">Salsa Macha Verde</span></b><br />
<i>Adapted from <a amzn-ps-bm-asin="1419728938" class="amzn_ps_bm_tl" data-amzn-link-id="f85d8bc04a8e561b36ca8460b3222385" data-amzn-ps-bm-keyword="The Austin Cookbook" href="http://www.amazon.com/Austin-Cookbook-Recipes-Stories-Heart/dp/1419728938/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=f85d8bc04a8e561b36ca8460b3222385&linkCode=ktl" id="amznPsBmLink_193836" rel="nofollow" target="_blank"><b>The Austin Cookbook</b></a><img alt="" border="0" height="0" id="amznPsBmPixel_193836" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=f85d8bc04a8e561b36ca8460b3222385&_cb=1521337797756" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> by Paula Forbes</i><br />
<br />
6 large jalapenos<br />
2 garlic cloves<br />
Salt<br />
Juice of 1 large lime<br />
<br />
Grill, roast, or toast the jalapenos until you have grill marks or they've acquired some black spots (I used a <a amzn-ps-bm-asin="B002M92XQ6" class="amzn_ps_bm_tl" data-amzn-link-id="4fc1b8c6356297b3ef1d9053f99f4ce4" data-amzn-ps-bm-keyword="roti grill" href="http://www.amazon.com/Roti-Jari-Grill-Papd-Chapati/dp/B002M92XQ6/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=4fc1b8c6356297b3ef1d9053f99f4ce4&linkCode=ktl" id="amznPsBmLink_5635307" rel="nofollow" target="_blank">roti grill</a><img alt="" border="0" height="0" id="amznPsBmPixel_5635307" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=4fc1b8c6356297b3ef1d9053f99f4ce4&_cb=1521337445508" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />). Remove the stems and put the jalapenos in a food processor or blender.<br />
<br />
Add the garlic, a couple pinches of salt, 1 tablespoon of water, and the lime juice. Process or blend until it's as smooth as you like.<br />
<br />
Now just carry on to make THE GREEN SAUCE.<br />
<br />
<i><b>Note:</b> Since I used my Vitamix blender, the jalapeno seeds were blended to smithereens ... and this also helped to make the sauce rather spicy. If you prefer a less spicy version, remove the seeds - some or all - along with the inside ribs. This will help to make the sauce less spicy.</i><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Another recipe that I thought was interesting - and that wasn't at all Tex-Mex - was the mustard and brown sugar crusted steak that was first cooked, then rubbed with a butter and mustard mixture, and then sprinkled with brown sugar, and then broiled to get the sugar caramelized. I've never had a steak quite like it. And then I made another one just like it the next day.<br />
<br />
I'll just leave this here for you.<br />
<br />
<div style="text-align: center;">
<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/_H-fkUrUEZo" width="560"></iframe><br />
<br />
<div style="text-align: left;">
<i>In case my statement at the top wasn't totally clear, I got this cookbook for free from the publisher.</i></div>
</div>
<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-64828107605617804602018-03-14T15:53:00.000-06:002018-03-14T15:53:33.674-06:00Cream of Mushroom Soup (Pressure cooker or not)<a href="https://2.bp.blogspot.com/-YtwNrcG6xbA/WqmZLTB6dzI/AAAAAAAD38k/WEUmGr-xvbYS3PAwrAAFpZXSIh8nIKr5ACLcBGAs/s1600/cream%2Bof%2Bmushroom%2Bsoup.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://2.bp.blogspot.com/-YtwNrcG6xbA/WqmZLTB6dzI/AAAAAAAD38k/WEUmGr-xvbYS3PAwrAAFpZXSIh8nIKr5ACLcBGAs/s400/cream%2Bof%2Bmushroom%2Bsoup.JPG" width="400" /></a>Okay, you don't need to cook this in the pressure cooker - it's perfectly fine on the stove, simmering in a pot, but the pressure cooker speeds up the process of getting the soup tasting more like mushrooms and less like mushrooms floating in chicken stock.<br />
<br />
The pinch of salt here is to help the vegetables release their moisture. Don't add too much, particularly if your stock has salt in it. I don't add salt to my homemade stock, but store-bought can be salty, depending on the brand.<br />
<br />
The wine is also optional if you don't happen to have any on hand, but it does add a little something extra. Sherry is particularly nice, but a white wine would be fine, too. Red could work, but I'm not sure what it would do to the color of the soup.<br />
<br />
You don't actually need the Better than Bouillon, but it adds more mushroom flavor to the soup. If you omit it, there's no need to add a substitute. Just carry on.<br />
<br />
<b><span style="font-size: large;">Cream of Mushroom Soup</span></b><br />
<br />
<a href="https://4.bp.blogspot.com/-3gMRXgU-1RE/WqmZPI7WpGI/AAAAAAAD38s/chUYGnS60mcm2MnwWZtMeVL439foqkjmgCEwYBhgL/s1600/cream%2Bof%2Bmushroom%2Bsoup%2Bpressure%2Bcooker.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="400" src="https://4.bp.blogspot.com/-3gMRXgU-1RE/WqmZPI7WpGI/AAAAAAAD38s/chUYGnS60mcm2MnwWZtMeVL439foqkjmgCEwYBhgL/s400/cream%2Bof%2Bmushroom%2Bsoup%2Bpressure%2Bcooker.JPG" width="300" /></a>1 tablespoon butter<br />
1 shallot diced<br />
1 pound crimini or button mushrooms (or your favorite), cleaned and sliced<br />
Tiny pinch of salt<br />
Generous grinds of black pepper<br />
1/4 cup wine (white is nice; sherry is awesome)<br />
1 tablespoon Better than Bouillon mushroom stock (optional)<br />
1 quart chicken or vegetable stock (home made is best, but packaged is fine)<br />
Leaves from 1 sprig of thyme<br />
1 cup heavy cream<br />
<br />
Melt the butter in the electric pressure cooker (Instant Pot or other brand), then add the shallots, salt, and pepper. Cook, stirring often, until the shallots are soft.<br />
<br />
Add the mushrooms and cook, stirring as needed, until they're soft and they've given up liquid and they're simmering.<br />
<br />
Add the wine and mushroom stock and continue cooking until most of the liquid is gone, stirring as needed.<br />
<br />
Add the vegetable stock and thyme and give the soup a stir. Put the lid on and switch to high pressure. Set the timer for 15 minutes. When the time is up, release the pressure. Stir in the cream, taste for seasoning, and add more salt or pepper, if desired. Serve hot.<br />
<br />
<b>Note: </b>The leftovers will separate into layers of stock and cream, but don't fret. Just stir it, and it will come back together, just like it was before.<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-20472771789173439412018-02-16T08:00:00.000-07:002018-02-16T08:00:06.006-07:00Blasphemous Chili - cooked in an electric pressure cooker!<a href="https://1.bp.blogspot.com/-hQUi6LqNnxo/WoYmJ76SorI/AAAAAAAD3dc/r5y8cQwKPAQbt9yY5dAlTWqlRPgof00nACLcBGAs/s1600/chili%2Bmac%2Bcomfort%2Bfood.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="300" src="https://1.bp.blogspot.com/-hQUi6LqNnxo/WoYmJ76SorI/AAAAAAAD3dc/r5y8cQwKPAQbt9yY5dAlTWqlRPgof00nACLcBGAs/s400/chili%2Bmac%2Bcomfort%2Bfood.JPG" width="400" /></a>When I was growing up, the only chili was chili mac. There was no Texas chili or Cincinnati chili.<br />
<br />
Chili was ground beef, beans, and elbow mac in a tomato-y sauce. That's what my mom made, and that's what was served in the school cafeteria.<br />
<br />
It was the only chili that existed in my universe.<br />
<br />
It was the first "meal" that I cooked for the family, when I was trying to earn a Girl Scout badge. I waffled between chili and spaghetti, but chili seemed more complicated, so that's what I chose. Oyster crackers might have been involved, and I might have made a salad. Dinner was served.<br />
<br />
My mother cried. Because it was the first meal she made for my dad when they were newlyweds. Which is completely ridiculous, because they were Polish and living in the midwest, where chili was not a big deal.<br />
<br />
Polish cuisine is not known for spicy foods, although they do love their black pepper. But spicy peppers? Nah, those didn't exist. And midwest food wasn't particularly spicy at that time, either. We had plenty of bell peppers, but jalapenos were unknown in my neighborhood.<br />
<br />
But she made chili mac for my dad, and I made chili mac for a badge.<br />
<br />
I was a little disappointed that it was so simple. It took some time to make because she simmered the beans and meat for quite a while. But it was very very simple to assemble. You know, with canned kidney beans in the starring role.<br />
<br />
Imagine my surprise when I found out that most chili didn't include the mac. And then my head nearly exploded when I found out about chili without beans! <i>Whoa, nellie!</i> And then (drumroll please), green chili was a whole new world of wonder.<br />
<br />
Although my taste buds have grown up and I like spicy foods now, I still like the comfort foods of my childhood, and that includes (gasp!) <i>Chili Mac.</i><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-F2fBQZ20WDA/WoYw_vNBGzI/AAAAAAAD3d4/K5JpIP5JJvwyujS8WLGcU07YQlaxACwUgCLcBGAs/s1600/chili%2Bmac%2Bin%2Bpressure%2Bcooker.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://4.bp.blogspot.com/-F2fBQZ20WDA/WoYw_vNBGzI/AAAAAAAD3d4/K5JpIP5JJvwyujS8WLGcU07YQlaxACwUgCLcBGAs/s400/chili%2Bmac%2Bin%2Bpressure%2Bcooker.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sorry about the weird kitchen lighting!</i></td></tr>
</tbody></table>
So, when I bought a pressure cooker cookbook put out by the folks at America's Test Kitchen, I decided to give the chili mac a try.<br />
<br />
Although I've been using a pressure cooker for a long time, pasta is not something that I tend to cook in there. Pasta cooks fast enough. Why do I need to pressure cook it?<br />
<br />
But still, I figured it would be a good test of the book, and the pressure cooker (I'm testing a new one.) So I plunged right in.<br />
<br />
Unlike my mom's recipe, this didn't have beans. But it did have corn. And it's spicier than what mom made. I'd have to say that although it had the same comfort factor, it felt a little ... more <i>modern.</i> The corn, you know. Not what mom used.<br />
<br />
Overall, I really liked this, and I certainly can't argue with the one-pot ease. The pasta was a little more cooked than I would have preferred, but it wasn't totally dead, and it was still fine when I reheated. So it wasn't overcooked. And ... since pressure cookers are not identical, some adjustments in cooking time are to be expected.<br />
<br />
The flavor was good. Just enough spice so I wasn't tempted to add hot peppers, but not overly spicy. Of course, that can be controlled by adjusting the chili powder and the spice level of the canned peppers, so you can make it more or less hot to suit your own taste.<br />
<br />
Other things can be easily adjusted, too. Add more onions, or different meats, or even add (gasp! puff! gasp!) some beans.<br />
<br />
In any case, I'm keeping this as part of my lazy cooking repertoire, when I want something comforting and easy, and I don't want spaghetti.<br />
<br />
<b><span style="font-size: large;">Tex Mex Chili Mac</span></b><br />
<i>Recipe from <b><a amzn-ps-bm-asin="1936493411" class="amzn_ps_bm_tl" data-amzn-link-id="3b6720292041a28e7272ec54d60392e3" data-amzn-ps-bm-keyword="America's Test Kitchen Pressure Cooker Perfection" href="http://www.amazon.com/Pressure-Cooker-Perfection-Foolproof-Recipes/dp/1936493411/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=3b6720292041a28e7272ec54d60392e3&linkCode=ktl" id="amznPsBmLink_4426704" rel="nofollow" target="_blank">America's Test Kitchen Pressure Cooker Perfection</a><img alt="" border="0" height="0" id="amznPsBmPixel_4426704" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=3b6720292041a28e7272ec54d60392e3&_cb=1518740966716" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b></i><br />
I made this in an electric pressure cooker, so that's the instructions I'm including.<br />
<br />
<a href="https://3.bp.blogspot.com/-Pw-Ecby24fo/WoYmJ5Z8MgI/AAAAAAAD3dY/v3GL6yhZYFk1Jmvx_8hz23j7UJF5cT6mwCLcBGAs/s1600/chili%2Bmac.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="748" height="400" src="https://3.bp.blogspot.com/-Pw-Ecby24fo/WoYmJ5Z8MgI/AAAAAAAD3dY/v3GL6yhZYFk1Jmvx_8hz23j7UJF5cT6mwCLcBGAs/s400/chili%2Bmac.JPG" width="298" /></a>1 tablespoon vegetable oil<br />
1 onion, chopped fine (I left mine a little larger than fine)<br />
1 green pepper, stemmed, seeded, and cut into 1/2 inch pieces (I cut mine a little smaller)<br />
3 garlic cloves, minced<br />
2 tablespoons chili powder<br />
1/8 teaspoon cayenne pepper<br />
1 pound 85 percent lean ground beef<br />
2 cups water<br />
1 15-ounce can tomato sauce (I had 2 8-ounce cans, so mine had just a little more)<br />
8 ounces (2 cups by volume) elbow macaroni<br />
1 cup frozen corn<br />
1 4.5 ounce can chopped green chiles (these are available in mild, medium, and hot, so you can control the heat)<br />
2 tablespoons minced fresh cilantro<br />
Salt and pepper<br />
4 ounces shredded cheese, for serving<br />
<br />
Heat the oil in your pressure cooker until it's shimmering. Add the onion and bell pepper and cook until softened, stirring as needed.<br />
<br />
Add the garlic, chili powder, and cayenne and cook for another 30 seconds.<br />
<br />
Stir in the ground beef. Cook, stirring to break up the meat, until you no longer see any pink.<br />
<br />
Add the water, tomato sauce, and macaroni.<br />
<br />
Put the lid on the pressure cooker and make sure the vent is closed. <br />
<br />
Pressure cook on high pressure for 5 minutes, then quick-release the pressure. (I'm going to try 4 minutes next time, to see if I like the texture of the pasta better. If it's not quite done, I can always cook a little longer after the pressure is released.) Remove the lid.<br />
<br />
Stir in the corn and chiles and simmer until the corn is tender and the pasta is cooked to your liking. Taste for seasoning and add salt and/or pepper as desired.<br />
<br />
Serve with a sprinkle of grated cheese. I've also been known to stir in a little sour cream or yogurt, as well.<br />
<br />
<i>Check out the book here:</i><br />
<br />
<div style="text-align: center;">
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=cookistry044-20&marketplace=amazon&region=US&placement=1936493411&asins=1936493411&linkId=c0d50a01e6fadbbc1f8ce14cfbecbe11&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe><br /></div>
<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-60486879934734276742018-02-07T08:00:00.000-07:002018-02-07T08:00:17.992-07:00Thai Steak Salad<a href="https://3.bp.blogspot.com/-dJK2MUzRQD8/WnopPtdYJSI/AAAAAAAD3HY/1gwnsTTT3KUXEgEFmjIHcTPl2ObEC24ugCLcBGAs/s1600/thai%2Bsteak%2Bsalad.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="666" height="400" src="https://3.bp.blogspot.com/-dJK2MUzRQD8/WnopPtdYJSI/AAAAAAAD3HY/1gwnsTTT3KUXEgEFmjIHcTPl2ObEC24ugCLcBGAs/s400/thai%2Bsteak%2Bsalad.JPG" width="266" /></a>Seems kind of crazy to have a recipe for salad, but I'd say that this is really more about the dressing. It's not like anything I've made before, that's for sure.<br />
<br />
The recipe is adapted from <i>The Better than Takeout Thai Cookbook</i> by Danette St. Onge. I'll have to admit that I've never actually had Thai takeout, but there was a local Thai restaurant I used to go to - but that was mostly curries. I don't think I ever had a salad there.<br />
<br />
This all started when I had half of a New York strip steak left over. I considered making steak tacos, which is pretty much what I do any time I have leftover steak.<br />
<br />
But then I started thumbing through the cookbook that I just got from cookbook club I belong to (we all buy a different book, and then all the books get passed around so everyone gets a chance to cook from all the books) and I saw the steak salad. It seemed perfect.<br />
<br />
I love salad. I really do. Sometimes I'll make salad as a snack.<br />
<br />
I didn't have all of the ingredients this recipe called for, and I added a bit more tomato and scallion than the recipe called for, but don't we all fiddle with recipes? Anyway, the part that fascinated me was the dressing. I'd never thought of adding fish sauce. And there was no oil.<br />
<br />
While this recipe is for a steak salad, I think it would be pretty amazing for a salad with shrimp or chicken or pretty much anything else you happen to put on salad.<br />
<br />
One thing I really liked about this recipe was that it made a relatively small amount of dressing. I've seen recipes in cookbooks that made a quart ... that's good for a week. Since this is so simple, there's no reason to make a lot, unless you're feeding a lot of people.<br /><br />When I made this, I cut back on the dressing, since I just had that little half-steak instead of a whole pound of beef, and it was just about perfect for a single salad. The dressing is so flavorful, you really don't need a lot.<br />
<br />
<b><span style="font-size: large;">Grilled Steak Salad (Yum Nuea Yang)</span></b><br />
<i>Adapted from <b><a amzn-ps-bm-asin="1623158613" class="amzn_ps_bm_tl" data-amzn-link-id="1305d7de6780eaedb97380cbf9f5c821" data-amzn-ps-bm-keyword="The Better than Takeout Thai Cookbook" href="http://www.amazon.com/Better-Than-Takeout-Thai-Cookbook/dp/1623158613/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=1305d7de6780eaedb97380cbf9f5c821&linkCode=ktl" id="amznPsBmLink_7598836" rel="nofollow" target="_blank">The Better than Takeout Thai Cookbook</a><img alt="" border="0" height="0" id="amznPsBmPixel_7598836" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=1305d7de6780eaedb97380cbf9f5c821&_cb=1517955034733" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b> by Danette St. Onge</i><br />
<br />
<a href="https://1.bp.blogspot.com/-sLFObT6-EoE/WnooL1ORmCI/AAAAAAAD3HI/2YL4Px1g8XoSXQHi-71L7DrqmXZmuAkUgCLcBGAs/s1600/steak%2Bsalad%2Bfrom%2Bbetter%2Bthan%2Btakeout%2Bthai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://1.bp.blogspot.com/-sLFObT6-EoE/WnooL1ORmCI/AAAAAAAD3HI/2YL4Px1g8XoSXQHi-71L7DrqmXZmuAkUgCLcBGAs/s400/steak%2Bsalad%2Bfrom%2Bbetter%2Bthan%2Btakeout%2Bthai.JPG" width="400" /></a><i>For the dressing:</i><br />
3 tablespoons freshly squeezed lime juice<br />
2 tablespoons fish sauce<br />
1/2 teaspoon ground roasted chili powder (there's a recipe for this in the cookbook, but you could substitute your favorite chili powder, sharp paprika, or even a few drops of hot sauce, to taste)<br />
1 teaspoon palm sugar or granulated sugar (or to taste)<br />
(If your scallions and shallots are strong, I'd suggest tossing them into the dressing right away. The acid will take away some of the bite.)<br />
<br />
<i>For the salad:</i><br />
1 pound thin flank steak, strip, hanger, or flap steak (I used a leftover piece of strip steak)<br />
4 tablespoons thinly sliced shallot (I skipped this and added more scallion)<br />
2 scallions, thinly sliced<br />
4 tablespoons fresh cilantro leaves, coarsely chopped<br />
1 medium tomato, cut into wedges<br />
4 tablespoons mint leaves, coarsely chopped<br />
<br />
<i>To make the dressing:</i><br />
Stir all the ingredients together and set aside. I'd suggest giving it a little taste to make sure the lime isn't too strong, since limes can differ a lot. Add more sugar if you think it needs it.<br />
<br />
<i>To make the salad:</i><br />
Grill the steak on a grill pan, outdoor grill, or in a hot cast iron skillet to get a nice crust and cook it to your preferred temperature. Let it rest for a few minutes before slicing across the grain into thin, bite-sized strips. (If you happen to have a leftover steak like I did, just toss it in a skillet to warm it. Leftover chicken, pre-cooked shrimp, or anything else you happen to like would work well, too.)<br />
<br />
Toss the steak, dressing, and remaining ingredients in a small bowl. Serve this warm on a bed of your favorite lettuce.<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-83791427945812763482018-01-23T08:00:00.000-07:002018-02-06T15:18:02.497-07:00Quick Pickled Vegetables in your Instant Pot (or other electric pressure cooker)<a href="https://3.bp.blogspot.com/-2PAbA-VkzHc/WmPDAPfhe7I/AAAAAAAD284/biFmRxGpBQki2ePjYTNUwSU3-SwQvW8wQCLcBGAs/s1600/Instant%2BPot%2BQuick%2BPickled%2BVegetables.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="562" height="400" src="https://3.bp.blogspot.com/-2PAbA-VkzHc/WmPDAPfhe7I/AAAAAAAD284/biFmRxGpBQki2ePjYTNUwSU3-SwQvW8wQCLcBGAs/s400/Instant%2BPot%2BQuick%2BPickled%2BVegetables.JPG" width="223" /></a>In today's edition of <i>What crazy thing is Donna cooking?</i> we have some quick-pickled vegetables courtesy of a new cookbook that showed up at my door.<br />
<br />
The book is called <i>How To Instant Pot, </i>so obviously it's taking advantage of that particular brand of cooker, but these recipes should work for pretty much any electric pressure cooker. There might be some differences in terms of what buttons the cooker might have, but that's also true among the Instant Pot cookers.<br />
<br />
So, yeah, it's a cookbook specifically for electric pressure cookers.<br />
<br />
The first thing I tried from this book was risotto. Which was kind of silly because I've made risotto a bazillion ways already, so there was nothing to be surprised about here. Risotto cooked in a pressure cooker is good, but it's not as good as other methods where stirring is involved.<br />
<br />
So ... I decided to give the pickled vegetables a try. Pressure cooking makes sense to jump-start the pickling process. And it sure as heck was quick.<br />
<br />
The recipe called for either carrots or cucumbers or both, but I didn't have any cucumbers and I didn't have enough carrots. So I started rummaging in the crisper and pulled out a cauliflower. I figured it would work, since cauliflower is about as dense as carrots, and it tastes good pickled.<br />
<br />
The process worked, so I'm pretty sure I'll do this again, but I think I'll adjust the tartness. For eating as a snack, these were pretty tart (yeah, I'm weird - I eat pickles as a snack) so next time I'll try a ratio of 1/3 vinegar to 2/3 water or even 1/4 vinegar to 3/4 water. <br />
<br />
Also, this basic recipe could be tweaked a zillion ways, by adding some hot peppers or chili flakes, or by adding some garlic, turmeric, or even some herbs.<br />
<br />
But that's the great thing about quick pickles. Since these aren't meant to be canned, you can mix and match flavors in a whole lot of different ways, and still get a good result. You know, to your taste.<br />
<br />
I'm actually thinking I might use this technique to make a <a href="http://www.cookistry.com/2012/11/spicy-pickled-cauliflower.html" target="_blank">spicy pickled cauliflower recipe</a> that I'm quite fond of.<br />
<br />
<b><span style="font-size: large;">Quick Pickled Vegetables</span></b><br />
<i>Adapted from <b><a amzn-ps-bm-asin="1523502061" class="amzn_ps_bm_tl" data-amzn-link-id="899c82bfb692626249837f03de54606d" data-amzn-ps-bm-keyword="How to Instant Pot" href="http://www.amazon.com/How-Instant-Pot-Mastering-Functions/dp/1523502061/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=899c82bfb692626249837f03de54606d&linkCode=ktl" id="amznPsBmLink_4108812" rel="nofollow" target="_blank">How to Instant Pot</a><img alt="" border="0" height="0" id="amznPsBmPixel_4108812" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=899c82bfb692626249837f03de54606d&_cb=1516486792515" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> </b>by Daniel Shumski</i><br />
Makes about 1 quart<br />
<br />
<a href="https://2.bp.blogspot.com/-nKJxhrIUpdo/WmPE_pUNCFI/AAAAAAAD29Y/hFlPflOav2oFH9tL7qEdVJmj3M2w1aIkQCLcBGAs/s1600/how%2Bto%2Binstant%2Bpot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="847" height="400" src="https://2.bp.blogspot.com/-nKJxhrIUpdo/WmPE_pUNCFI/AAAAAAAD29Y/hFlPflOav2oFH9tL7qEdVJmj3M2w1aIkQCLcBGAs/s400/how%2Bto%2Binstant%2Bpot.jpg" width="376" /></a>1 cup apple cider vinegar<br />
1 cup water<br />
1 tablespoon sugar<br />
1 tablespoon kosher salt or pickling salt<br />
1 teaspoon black peppercorns<br />
1 teaspoon mustard seeds<br />
1 pound carrots, peeled, trimmed, and cut into 2-inch pieces (I cut mine a little smaller) or a combination of vegetables you like<br />
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Place the vinegar, water, sugar, peppercorns, and mustard seeds in the inner pot of the pressure cooker and stir until the salt and sugar are dissolved. Add the vegetables and stir.<br />
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Put the lid on the pot and lock it. Set the vent to closed. Set the pressure to high, and set the timer for 1 minute. Yup, that's it. Just one minute.<br />
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When the cooking is done (a bit more than a minute, since it takes time to get to pressure), turn the vent knob to release the steam and when the pressure has been released, remove the lid. Transfer the vegetables and liquid to whatever container you're going to use. Mine fit well into a 1-quart canning jar.<br />
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Allow the vegetables to cool to room temperature, then refrigerate until chilled. The flavor will continue to develop over the next few days, but you can use these as soon as they're cool.<br />
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<i>I received this cookbook from the publisher at no cost to me.</i><div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-2239521152553433086.post-58299312603324801532018-01-20T14:34:00.000-07:002018-01-20T14:34:40.623-07:00Toasted Milk in your Instant Pot (or other electric pressure cooker)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ah7plHoYIy4/WmO1BZaWiaI/AAAAAAAD28Q/POUtO5VOkiMNxmkC1xPRRvuCMYq5lLsSACEwYBhgL/s1600/toasted%2Bmilk.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="563" height="400" src="https://4.bp.blogspot.com/-ah7plHoYIy4/WmO1BZaWiaI/AAAAAAAD28Q/POUtO5VOkiMNxmkC1xPRRvuCMYq5lLsSACEwYBhgL/s400/toasted%2Bmilk.JPG" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There was more ... <i>but I used it!</i></td></tr>
</tbody></table>
A bunch of people in a group I'm in were talking about a recipe on Serious Eats for toasted cream, and it got me curious. I wanted to try it right away, but I didn't have any heavy cream in the house.<br />
<br />
And since I had just gone shopping, I wasn't planning another shopping excursion soon.<br />
<br />See, I'm trying to cut back on shopping. For a lot of reasons. None of which matter here.<br /><br />So there I was, with this recipe nagging at me, and I had no heavy cream.<br /><br /><i>But I had plenty of milk.</i><br /><br />Since I have way to many kitchen gadgets, I had both options for toasting the milk - either sous vide for 24 hours or pressure cooked for 2 hours.<br /><br />Having the patience of a gnat, I opted for the pressure cooked version.<br /><br />There are two other options. Either with baking soda or without. The baking soda increases the browning of the milk. I decided to add the baking soda, to get the maximum effect.<br /><br />Just in case the recipe didn't work, I cooked just one cup instead of a pint. I mean, milk isn't expensive, but I still didn't want to waste any.<br /><br />Oddly, the <a href="http://www.seriouseats.com/recipes/2018/01/toasted-cream.html" target="_blank">Serious Eats recipe</a> suggests using a 12-ounce canning jar, but all I had were pints and half pints. Since I wanted to leave some head space in the jar, I opted for the pint jar with 1/8 teaspoon of baking soda. Since there are only two ingredients in this recipe, it's pretty easy to scale. You'll need 1/8 teaspoon of baking soda per cup of milk (or, if you're using their recipe, cream) or 1/4 teaspoon of baking soda per pint of milk, if that's easier to measure.<br /><br />But, seriously, since the baking soda is optional, you could leave it out or use a tad less and it's not going to ruin anything.<br /><br />The result was interesting. The color of the milk was surprising, and it also made me think that the milk would be sweet. Like caramel. But it wasn't. It just tasted more complex. Toasty.<br /><br />I tried the milk in my morning coffee, and something very interesting happened. The milk tasted a whole lot richer, like I had put half-and-half in my coffee instead of whole milk.<br /><br />I haven't tried the milk in anything else yet, but I have plenty of ideas.<br />
<br /><b><span style="font-size: large;">Toasted Milk</span></b><br />
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1 or 2 cups of whole milk<br />
1/8 teaspoon baking soda per cup of milk (optional, but recommended)<br />
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Place the milk in a pint canning jar along with the baking soda. Make sure there's some head space above the milk. Use less milk if necessary, or use two jars. Stir well to combine. Place a standard canning jar lid on, finger-tight. You don't want it completely tight, since the air needs to escape during the cooking.<br /><br />Place a rack in your electric pressure cooker (like an Instant Pot or similar brand) and add about an inch of water. Or eyeball it to just below the rack.<br /><br />Add the jar. Or jars. Seriously, after you try it, you're going to make this by the quart.<br /><br />Put the lid on, close the vent, set the pressure to high, and cook for 2 hours.<br /><br />Let the pressure release naturally, then remove the lid and carefully remove the jars. Make sure you don't set them on a cold surface, like a granite counter. I usually put them on a towel or a wooden cutting board. Let them cool to room temperature, then refrigerate.<br /><br />Use this like you'd use any milk - for coffee or other drinks, or for baking.<br /><br />And yes, if you want it even richer, use heavy cream. For details on why this works, check out the <a href="http://www.seriouseats.com/2018/01/if-you-like-brown-butter-youll-love-toasted-cream.html" target="_blank">Serious Eats explanation</a>.<div class="blogger-post-footer">All content on Cookistry is copyrighted; ask permission for use. Links are always welcome. Some links may be affiliate links - this makes money for Cookistry, but does not cost you extra. Sponsored posts are disclosed.</div>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com